Pork Scaloppine with Lemon Asparagus

Name: Pork Scaloppine with Lemon Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1½ pounds asparagus, trimmed; 1 tablespoon olive oil; 1 shallot, thinly sliced; kosher salt; black pepper; 1 tablespoon unsalted butter; 1 1-pound pork loin, cut into 8 cutlets, then pounded to 1/8 inch thick; 1 cup chicken broth; 1 tablespoon plus 1 teaspoon fresh lemon juice; 1 teaspoon Dijon mustard; 1 tablespoon lemon zest

Recipe GLPR2bf1a1336c8074

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Italian

Main Course

25 min

302 cal

Servings: 4

Stovetop

SNAP eligible

Tender, thin-pounded pork cutlets are quickly seared and finished with a bright lemon-broth pan sauce, served alongside fresh asparagus sautéed with shallots and lemon. A vibrant, elegant Mediterranean main dish ready in just 25 minutes.

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Ingredients

1½ pounds asparagus, trimmed

1 tablespoon olive oil

1 shallot, thinly sliced

kosher salt

black pepper

1 tablespoon unsalted butter

1 1-pound pork loin, cut into 8 cutlets, then pounded to 1/8 inch thick

1 cup chicken broth

1 tablespoon plus 1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

1 tablespoon lemon zest

Directions

Trim the asparagus by snapping off the tough woody ends at the natural breaking point. Rinse and set aside.
Pat the pork cutlets dry with paper towels. Season both sides generously with kosher salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, sear the pork cutlets for 2–3 minutes per side until golden and cooked through (an internal temperature of 165°F). Transfer to a plate.
In the same skillet, melt the butter over medium heat. Add the sliced shallot and cook, stirring, for 2 minutes until softened and fragrant.
Add the trimmed asparagus to the skillet and sauté for 3–4 minutes, stirring occasionally, until bright green and just tender. Season with a pinch of salt and pepper.
Stir in the lemon juice, Dijon mustard, and chicken broth. Scrape up any browned bits from the bottom of the skillet.
Return the pork cutlets to the skillet and simmer gently for 1–2 minutes to warm through and allow the flavors to meld.
Divide the pork and asparagus among serving plates. Spoon the pan sauce over top and garnish with lemon zest. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient lands easily at Harris Teeter, Food Lion, Kroger, or Walmart—no special trips needed. The cost per serving sits around $4 to $5, driven by pork loin; asparagus and lemon are reasonable in early spring and mild through fall in North Carolina. The 25 minutes is honest for pan-searing thin cutlets and building a quick pan sauce, though you'll want five minutes for slicing the pork and prepping the asparagus. This is a weeknight workhorse: forgiving, fast, and reheats decently if you plate the asparagus separately. It skews elegant without fuss, and suits a family that moves through dinner at normal pace.