This flavorful stovetop pork dish is super-easy to prepare and ready to eat in 15 minutes. Try it alongside a helping of zucchini fritters. Both recipes are part of O's roundup of celebrity chef food resolutions.
Servings: Serves 6
  • 12 thin (about 3/8-inch-thick) slices pork cut from the loin
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 4 Tbsp. olive oil , divided
  • 2 Tbsp. roughly chopped parsley
  • 2 tsp. thinly sliced lemon zest
  • 1 Tbsp. capers , rinsed and roughly chopped
  • 2 cloves garlic , finely chopped
  • 1 tomato , diced
  • 3 cups roughly chopped arugula
  • Lemon wedges , for serving
  • Directions
    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.

    Nutritional Information
    Per serving: 195 calories, 20 grams fat, 3 grams saturated fat. Plus 64 percent DV of Vitamin K.


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