Pork Scaloppine with Garlic, Capers & Arugula

Name: Pork Scaloppine with Garlic, Capers & Arugula
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 12 slices Pork loin, thinly sliced (about 3/8-inch-thick); ¼ tsp Kosher salt; ¼ tsp Black pepper; 4 tbsp Olive oil; 2 tbsp Fresh parsley, roughly chopped; 2 tsp Lemon zest; 1 tbsp Capers; 2 Garlic cloves, minced; 1 Tomato, diced; 3 cups Fresh arugula; Lemon wedges, for serving

Recipe GLPR2560acc8ef094c

Italian

Main Course

15 min

31 cal

Servings: 6

Stovetop

SNAP eligible

Tender, golden-seared thin pork slices topped with a bright caper and parsley relish, fresh tomato, and peppery arugula. This quick Mediterranean-inspired dish comes together in minutes with minimal ingredients for a light, elegant meal.

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Ingredients

12 slices Pork loin, thinly sliced (about 3/8-inch-thick)

¼ tsp Kosher salt

¼ tsp Black pepper

4 tbsp Olive oil

2 tbsp Fresh parsley, roughly chopped

2 tsp Lemon zest

1 tbsp Capers

2 Garlic cloves, minced

1 Tomato, diced

3 cups Fresh arugula

Lemon wedges, for serving

Directions

Pat the pork slices dry with paper towels. Season both sides evenly with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Working in batches to avoid overcrowding, sear the pork slices for 1–2 minutes per side until golden brown and cooked through (internal temperature 145°F). Transfer to a warm plate.
While the pork cooks, in a small bowl, combine the minced garlic, capers, lemon zest, and fresh parsley.
Once all pork is cooked, spoon the garlic-caper mixture over the warm slices and top with fresh diced tomato.
Divide the arugula among serving plates, top with the dressed pork, and serve with lemon wedges on the side.

Comments

Grocery List Plus Editorial Staff4

Pork loin is readily available at every Charlotte chain, as are capers, garlic, lemon, arugula, and tomato—no special stops needed. The stated 15 minutes is honest for cooking once the pork is pounded thin, though adding 5 minutes for that prep work is fair. At roughly $2.50 per serving for the pork alone plus $0.75 in pantry items, this runs $3.25–$3.50 per serving, reasonable for a weeknight entrée. The dish reheats poorly because arugula wilts and pork dries out quickly, making it best served fresh the same night, which limits its practicality for leftovers or meal prep.

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