Here is what you will need for the Pork Scallopini
Pork loin or boneless chops, pound thin.
1 cup flour
1 tbsp garlic powder
1 tsp dried basil
1 tsp salt
pinch of pepper
Mix these dry ingredients up to use as your dredge. Preheat oven to 300 degrees. Heat a skillet up with 1 tbsp of olive oil and 1 tbsp of butter. Dip each piece of pork into the flour mixture, one side and then the other, pressing down to get as much stuck to the pork as possible. Fry 2-3 minutes on each side. Put on a baking sheet in the oven to keep warm. Do this until all pork is fried! DO NOT burn any of it because you will use the drippings and "stuff" left in the pan for your pan sauce!
2 cups white wine
1/2 cup chicken stock
1 tbsp fresh parsley (dried is fine if you don't have fresh or leave it out if you don't care for it)
1 tbsp butter
While pan is still hot from frying your pork, deglaze with white wine. Using a wooden paddle spoon or something with a flat edge, scrape up the bits off the bottom while it is bubbling. Add in chicken stock and let simmer uncovered until reduced by half and shut off the heat Add in butter and parsley before serving. There won't be alot, this isn't a gravy, it is just meant to get a spoonful drizzled over the meat. If you feel you want more, it is easy to just increase your ingredients!
1 lb any long pasta. Spaghetti, fettuchini, linguine, angel hair, whatever you choose!
4 tbsp butter
1 tbsp olive oil
1 tbsp fresh minced garlic
1 cup grated Parmesan cheese
Cook pasta according to package directions. While it is draining, in the empty pot, add butter and olive oil, and garlic. Put it back on your warm burner and turn on low. Stir until butter is melted and the "bite" has cooked out of the garlic. Add your pasta back in and toss it with the the mixture. Add in cheese and toss again. Serve with your scallopini!
I hope you enjoy this as much as we do!!
Your "miss having my kids and granddaughter for Sunday supper" chefwannabe