Pork Scalloppini With Green Olives, Tomato And White Wine
Prep Time: 5 mins
Total Time: 20 mins
About This Recipe
“This easy weeknight dish goes great with risotto or garlic mashers!”
12ouncesboneless pork, sliced very thin
1teaspoonfresh, minced rosemary
1/2 teaspoonblack pepper
8pimento stuffed olives, sliced
3plum tomatoes, diced
Lay the pork in a single layer on a plate and sprinkle one side with the half of the flour, turn the pork over and repeat with the remaining flour.
Heat the olive oil in a heavy skillet over high heat.
When the oil is very hot and just begins to smoke, add the pork very carefully.
Cook the pork on one side until in begins to caramelize then turn it over.
Sprinkle the garlic, shallots and rosemary around the pork in the pan and sauté for an additional minute.
Add the salt, pepper, green olives, tomatoes and white wine; Bring the liquid to a boil, then lower it to a simmer.
Cook the pork for approximately 5 minutes, or until the liquid has reduced by half and thickened slightly.
“This was an excellent recipe s’kat. We cook similar dishes, but for much longer, and I was worried the wine and tomatoes might taste a bit raw, or not blended together. But I needn’t have worried, it was great. We had this with mash and vegetables. I used kalmata olives, not green ones, because we had those in the fridge.”
“DH and I really enjoyed this, the flavors are so fresh and blended well.I do was worried about the tomatoes being done but the end result was just a nice fresh blend.The only think we did slightly differant was use 2 thick boneless pork chopse and pound them prior to slicing and top with fresh graded parmasian cheese.The end result was a lovely tender meat that we served over spagetti noodles.Made for July’s photo tag game.”