Servings: Serves 6
Ingredients 12 thin (about 3/8-inch-thick) slices pork cut from the loin1/4 tsp. salt1/4 tsp. freshly ground black pepper4 Tbsp. olive oil , divided2 Tbsp. roughly chopped parsley2 tsp. thinly sliced lemon zest1 Tbsp. capers , rinsed and roughly chopped2 cloves garlic , finely chopped1 tomato , diced3 cups roughly chopped arugulaLemon wedges , for serving
Total time: 15 minutes
Season both sides of pork slices with salt and pepper and drizzle with 2 tablespoons olive oil. Heat two cast-iron skillets over medium-high heat. When pans are hot, place 6 slices of pork in each pan and cook until nicely browned, about 2 minutes. Turn and cook for 2 minutes on the other side. Remove the scaloppine to a warm serving platter.
Heat 2 tablespoons olive oil over medium heat. Add the parsley, lemon zest, capers, tomatoes, and garlic, and let sizzle for a bare minute. Spoon the sauce over the scaloppine and top with a handful of arugula. Garnish with lemon wedges.
From Heart of the Artichoke (Workman), by David Tanis.
Per serving: 195 calories, 20 grams fat, 3 grams saturated fat. Plus 64 percent DV of Vitamin K.