When it comes to cooking pork scallopini, I relish the opportunity to discover new flavors and combinations, and today, I’m sharing my favorite recipes with you! If a zesty lemon garlic sauce is your thing, you will love this pork scallopini with lemon sauce.

For something with a crazily different flavor, but that still complements the meat very well, try mushroom sauce with wine (or some other sweet sauce). Cooking with scallions?

For a crazy different flavor experience (but one that still pairs very well with pork), try the scallion sauce in the next recipe. In the last two recipes, you’ll see how to cook pork with sweet sauces (but not dessert-like sweet).

Balsamic glazed pork is nuts.

The 11 Best pork scallopini recipes

1. Lemon Garlic Pork Scallopini

Pork Loin Scallopini with Lemon and Garlic is a wonderful dish that highlights the sweet flavors of thinly sliced pork loin. The pork is cut into thin slices, then seasoned with salt and pepper, and lightly dusted with flour.

It’s cooked in olive oil, and served with a delightful sauce made with lemon and garlic.

Ingredients

• 4 thin slices of pork loin (about 1/4 inch thick)
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1/4 cup chicken broth
• 1 tablespoon unsalted butter
• Chopped parsley for garnish

Instructions

1. Salt and pepper the pork slices; then lightly dredge them in flour, shaking off any excess.

2. In a large skillet over medium-high heat, warm olive oil. Then add the pork and cook, allowing it to sear nicely, for about 2-3 minutes on each side. You want the pork to be golden brown and cooked all the way through. Once it’s done, remove it from the pan and set it aside.

3. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the lemon juice and chicken broth, stirring to de-glaze the pan. Allow the mixture to simmer for about 2 minutes.

4. To the sauce, add the butter and stir until melted and well combined. Place the pork back in the skillet. Spoon the sauce lovingly over the pieces of pork and cook for another minute. Garnish with parsley and serve.

2. Marsala Pork Scallopini

Pork Scallopini alla Marsala is a savory, Italian-American dish featuring tender pork loin chops, sautéed with mushrooms in a rich Marsala wine and chicken broth sauce. It combines simplicity with classic flavors for a delightful meal.

Ingredients

4 boneless pork loin chops, pounded thin
1 cup all-purpose flour
2 tablespoons olive oil
1 cup Marsala wine
1 cup chicken broth
1 cup sliced mushrooms
Salt and pepper to taste

Instructions

1. The pork chops should be seasoned with salt and pepper. Then they should be dredged lightly in flour, with any excess being shaken off.

2. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook them until they’re golden brown, roughly 2-3 minutes per side. Remove the pork from the skillet and set it aside.

3. In the identical frying pan, combine the mushrooms and sauté until browned. Pour in Marsala wine and bring to a simmer, scraping any browned bits from the bottom of the frying pan.

4. Place the pork chops back in the skillet, add the chicken broth, and simmer for about 5-7 minutes until the sauce is a bit reduced and the pork is cooked all the way through. Serve it hot with the sauce poured all over it.

3. Mushroom and Wine Pork Scallopini

Pork scallopini with mushrooms and wine consists of thinly sliced pork cutlets sautéed in olive oil and combined with sliced mushrooms, dry white wine, and chicken broth to form a robust sauce emulsified with butter. Serve it hot.

Ingredients

4 pork scallopini (thinly sliced pork cutlets)
2 tablespoons olive oil
1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
1/4 cup dry white wine
1/2 cup chicken broth
2 tablespoons unsalted butter
Salt and pepper to taste

Instructions

1. Both sides of the pork scallopini should be seasoned with salt and pepper.

2. In a large skillet, heat olive oil over medium-high heat. Add the pork and cook each side for about 2-3 minutes until browned, then remove the pork and set aside.

3. In the same skillet, add the assorted mushrooms. Sauté for about 5 minutes until they are tender.

4. Add the white wine and chicken stock, scraping up all the yummy bits from the bottom of the pan. Let this simmer for a few minutes. Then, add the butter. When it has melted and combined with the other ingredients, return the pork to the pan. Baste it with the sauce and serve it piping hot.

4. Creamy Dijon Pork Scallopini

Dijon Cream Sauce with Pork Scallopini is a rich, hearty dish. Tender boneless pork loin chops are cooked in a sauce of chicken broth, heavy cream, and Dijon mustard.

The scallopini are served with a garnish of fresh parsley and are perfect over a bed of egg noodles or alongside your favorite vegetable.

Ingredients

4 boneless pork loin chops, pounded thin
Salt and pepper, to taste
2 tablespoons olive oil
1/2 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley

Instructions

1. Massage both sides of the pounded pork loin chop with salt and pepper, making sure to coat the entire surface area of the chop.

2. In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sauté for 3-4 minutes on each side, until they are golden brown and medium well. Remove from the skillet and set aside.

3. Using the same skillet, place the chicken broth in the pan and scrape up the browned bits from the bottom. Stir in the mixture of heavy cream and Dijon mustard, and let it come to a gentle simmer.

4. Replace the pork chops in the skillet, where they will simmer in the sauce for an additional 2-3 minutes. Before serving, garnish the pork chops with parsley, chopping it first if necessary.

5. Sage and Butter Pork Scallopini

Sage and Butter Pork Scallopini is a delightful dish featuring pork scallopini that has been seasoned with salt and pepper, lightly coated in flour, and cooked to perfection with aromatic sage leaves, butter, and chicken broth.

Ingredients

4 pork scallopini pieces (about 1/4 inch thick)
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp unsalted butter
8 fresh sage leaves
1/2 cup chicken broth

Instructions

1. Pork scallopini should be well seasoned with salt and pepper. Each piece should be dredged lightly in flour with any excess ingredients shaken off.

2. In a large skillet over medium-high heat, melt the butter. Add the sage leaves, and cook until they are aromatic and beginning to crisp; then remove and set aside.

3. Put the pork in the skillet and saute for about 2 minutes on each side, or until you have a nice golden-brown crust and the pork is cooked through. Remove the pork from the skillet and keep warm.

4. To deglaze the skillet, pour in the chicken broth and scrape up any browned bits. Allow to simmer until the broth is reduced slightly, then return the sage leaves and the pork to the skillet. Make sure the pork is well-coated in the broth, then serve immediately.

6. Capers and White Wine Pork Scallopini

A delightful dish, capers and white wine pork scallopini, features tender pork cutlets, lightly seasoned with salt and pepper, dredged in flour, and cooked in a sauce of white wine, capers, and butter.

Ingredients

• Pork cutlets (about 1 pound in total)
• Salt and pepper to taste
• All-purpose flour, for dredging
• 2 tablespoons olive oil
• 1/3 cup white wine
• 2 tablespoons capers, drained
• 2 tablespoons unsalted butter

Instructions

1. Pork cutlets need salt and pepper to bring out their flavor. I season both sides liberally, then lightly dredge them in flour. When I use the word “dredge,” I mean to take the cutlet; dust it with flour; and have it covered, but not so much so that it forms a crust.

2. In a large skillet, over medium-high heat, warm the olive oil. Add the pork cutlets to the skillet and cook them until they’re golden brown on both sides—about 3 minutes per side. Once they’re cooked, remove the cutlets from the skillet and set them aside.

3. Add the white wine to the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the capers and the butter, letting the butter melt, and cook the sauce for about 2 minutes.

4. Put the pork cutlets back into the skillet; ladle the sauce over them and heat for 2 more minutes until the sauce has coated the cutlets and they are heated through. Taste and adjust the seasoning if needed; serve nice and hot.

7. Balsamic Glazed Pork Scallopini

Balsamic Glazed Pork Scallopini has pork tenderloin medallions that are seasoned with salt and black pepper, lightly dusted with flour, and pan-fried in olive oil. They are then coated in a rich balsamic vinegar, brown sugar, and chicken stock glaze.

Ingredients

Pork tenderloin, thinly sliced into medallions
Salt and black pepper, to taste
All-purpose flour, for dusting
Olive oil, for frying
Balsamic vinegar
Brown sugar
Chicken stock

Instructions

1. Add salt and black pepper to the pork medallions and rub in well. Dust very lightly with all-purpose flour, patting off any excess.

2. In a large skillet, over medium heat, place extra virgin olive oil. Then place pork medallions in the skillet. Sauté pork for 2-3 minutes on each side, until golden brown and cooked through. Remove from skillet and set aside.

3. In the same skillet, combine balsamic vinegar and brown sugar. Stir and bring to a simmer, letting the mixture reduce a bit. Add chicken stock and keep reducing until you have a shiny glaze.

4. Reinsert the pork medallions into the skillet, flipping them to slather them with the balsamic glaze. Allow them to spend 1 or 2 more minutes in the company of that syrupy sauce before plating and serving.

8. Tomato and Basil Pork Scallopini

Pork scallopini with tomato and basil is a fast, full-flavored dish that partners pork cutlets with fresh basil, cherry tomatoes, and garlic. Olive oil and chicken broth create the cooking medium.

Together with the scallopini, served over shells of pasta, it’s an uncomplicated and stylish meal.

Ingredients

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• 4 pork scallopini cutlets (about 1/4-inch thick)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup chicken broth

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Instructions

1. Pork scallopini cutlets are prepared by seasoning them with salt and pepper on both sides.

2. In a large skillet, heat the olive oil over medium-high heat. Add the pork scallopini and cook for about 2-3 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.

3. In the same skillet, add the garlic that has been minced and sauté for roughly 30 seconds, or until the scent is most potent. Toss in the halved or quartered cherry tomatoes and let them mingle with the garlic for 2-3 minutes. The goal is for the tomatoes to yield slightly, while not completely collapsing.

4. Add the chicken broth and heat until bubbly. While the broth is warming, return the pork to the skillet and toss in the basil. Cook for another 2-3 minutes, then serve it up immediately.

9. Italian Herb Pork Scallopini

Oregano, basil, salt, and black pepper season thinly pounded pork cutlets in Italian Herb Pork Scallopini, a delightful dish. Lightly floured, the cutlets are sautéed in a mixture of butter and olive oil until they’re golden brown.

Ingredients:
4 boneless pork cutlets, pounded thin
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper, to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter

Instructions

1. Pork cutlets should be seasoned with oregano, basil, salt, and pepper, applied to both sides.

2. Dust the cutlets with flour, shaking off any surplus.

3. A big frying pan is the best for this, but you can use any large skillet. Heat the olive oil and butter over medium-high heat until the butter is melted and foamy, about 2 minutes. Add the cutlets in a single layer (work in batches if necessary) and cook for 3–4 minutes on each side (a total of 6–8 minutes), or until golden brown and cooked through. Serve immediately with your choice of sides.

10. Honey Mustard Pork Scallopini

Pork scallopini with honey mustard sauce is a speedy and toothsome dish that spotlights tender pork, seared in olive oil, and bathed in a sweet-and-tangy glaze. The pronto sauce is a luscious blend of honey, Dijon mustard, apple cider vinegar, and garlic.

Ingredients

Pork scallopini (about 1 pound)
Salt and pepper, to taste
2 tablespoons olive oil
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon garlic powder

Instructions

1. Pork scallopini should be seasoned with salt and pepper on both sides.

2. In a large skillet, heat the olive oil over medium-high heat. The scallopini should be seared for 2-3 minutes on each side or until it is golden brown and cooked through. Remove from the skillet and set aside.

3. In the same skillet, lower the heat to medium and add the honey, Dijon mustard, apple cider vinegar, and garlic powder. Combine and let simmer for 2-3 minutes until the sauce thickens a bit.

4. Place the pork scallopini back into the skillet, turning to coat them in the sauce. Allow them to cook for an additional 1-2 minutes. Serve them hot, adding extra sauce if you desire.

11. Spinach and Parmesan Pork Scallopini

Pork Cutlets with Spinach and Parmesan is a delightful dish featuring tender pork cutlets. They’re seasoned with salt and pepper, dredged in flour, then cooked with fresh spinach and topped with melted Parmesan cheese.

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Ingredients

4 pork cutlets (about 1/4-inch thick)
1/2 cup grated Parmesan cheese
1 cup fresh spinach leaves
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

1. The pork cutlets should be given a light seasoning of salt and pepper, then dredged in flour, with any excess flour shaken off.

2. In a large skillet, warm olive oil over medium heat and sauté the pork cutlets for about 2-3 minutes on each side until they are cooked through and have achieved a nice golden-brown color. Transfer the cutlets to a plate and hold them until service.

3. Add the spinach to the pan and wilt it. Return the pork to the pan and top with Parmesan cheese. Melt the cheese, and serve.