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When Life Gives You Pork

Lemon-Marinated Pork Escalopes over Silky Potato Purée

50 minutes
Serves 4
DinnerItalian
Herb's take

Inspired by northern Italian trattoria fare, this dinner transforms humble pork chops and potatoes into an elegant plate. You’ll master the Italian scaloppine technique, pounding and pan-sautéing, paired with a bright, lemony marinade and the smoothest potato purée this side of the Alps.

Equipment needed
  • meat mallet
  • potato ricer (optional)

Ingredients

Yield
4

Instructions

  1. 01
    Put the potatoes in a large pot and cover with cold water by 1 inch. Add 2 teaspoons of the kosher salt. Bring to a boil, reduce heat, and simmer until fork-tender, 15 to 18 minutes. Drain well.
  2. 02
    While the potatoes cook, in a small bowl, mix together the zest and juice of 1 1/2 lemons, 2 tablespoons parsley, thyme, garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Place the pork chops between two sheets of plastic wrap and pound them to 1/4-inch thickness with a meat mallet.
  3. 03
    Lay the pounded pork in a shallow dish and pour the lemon-herb mixture over. Cover and marinate 15 minutes at room temperature.
  4. 04
    Return to the potatoes: pass them through a potato ricer or mash until completely smooth. Add the milk and 3 tablespoons butter. Stir vigorously until silky, then season with 1/2 teaspoon kosher salt.
  5. 05
    Set up a wide shallow bowl with the flour. Remove pork from marinade, letting excess drip off. Dredge each escalope in flour, shaking off extra.
  6. 06
    Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook pork in two batches, 2 minutes per side, until golden and just cooked through. Transfer to a plate and tent loosely with foil.
  7. 07
    Wipe out any burnt bits from the pan, add the remaining tablespoon olive oil, then pour in the white wine and remaining lemon juice (from half a lemon). Scrape up browned bits and simmer until sauce reduces by half, about 2 minutes. Swirl in the remaining 1 tablespoon butter.
  8. 08
    Spoon the potato purée onto plates, top each with a pork escalope, and drizzle with pan sauce. Sprinkle with remaining parsley and black pepper.

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