Pork Scallopini with Spaghetti Squash
Ingredients
- 1spaghetti squash
about 3 pounds
- 8pork scallopini or thin cutlets
about 1 1/4 pounds
- kosher salt and freshly ground pepper
- 1 tbspextra-virgin olive oil
- 2 ½ tbspunsalted butter
- 1 tbspcapers
drained
- ½ cdry white wine
- 1juice of lemon
- ½ clow-sodium chicken broth
- ½ cchopped fresh parsley and/or chives
- 1 pintgrape or cherry tomatoes
Directions
- 1
Preheat the oven to 250 degrees F. Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transfer to a large glass bowl and add 1/4 cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 15 minutes. Uncover and let cool slightly.
- 2
Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven.
- 3
Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes. Keep warm over low heat.
- 4
Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with 1/4 teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce.
Pork Scallopini with Spaghetti Squash
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About this Recipe
Craving a vibrant, comforting main dish that's both elegant and incredibly simple to prepare? This Pork Scallopini with Spaghetti Squash delivers on all fronts, bringing bright, savory flavors to your table in a surprisingly short amount of time.
This recipe shines by pairing tender pork scallopini with a light, zesty sauce featuring capers, lemon, and white wine, all complemented by the delicate strands of spaghetti squash. It's a harmonious combination that feels incredibly satisfying without being heavy, making it a perfect weeknight meal or a thoughtful dish for entertaining.
Expect perfectly cooked, fork-tender pork bathed in a golden, tangy sauce that balances richness from butter and olive oil with the piquant burst of capers and a refreshing citrus lift. The spaghetti squash offers a wonderful, naturally gluten-free and high-fiber base, providing a delightful textural contrast and soaking up all the delicious pan juices. You'll love how the fresh parsley and chives, along with sweet grape tomatoes, add a final pop of color and freshness, making each bite a delightful experience.
Customization & Variations
- Feel free to swap the pork scallopini for thinly pounded chicken or turkey cutlets for a similar tender result. If you don't have capers, a few finely chopped green olives can offer a similar briny note, though the flavor will differ slightly. For a boost of greens, wilt in a handful of spinach or arugula at the very end.
This delightful Pork Scallopini with Spaghetti Squash stands alone as a complete meal. Serve it warm straight from the pan, perhaps with a crusty piece of gluten-free bread to sop up any extra sauce.