Pork Scaloppini
serves 4

Pork Scallopini

Scaloppini is usually associated with veal. It also makes a delicious way of serving pork. The pork cooks quickly keeping it moist. 

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4 boneless pork loin chops 1/2 to 3/4 inch thick
1 tablespoon olive oil
2-3 cloves chopped garlic
1/2 chopped onion

1-14.5  ounce can no-salt added tomatoes
1/4 cup red wine
1/4 cup freshly grated Parmesan cheese

1. 1. Place one pork chop between two pieces of plastic wrap. Or in the middle of a freezer bag.
   2. Using a wooden mallet pound the pork chop to 1/4 inch thickness. Repeat until each pork chop is 1/4 inch thick.
   3. Heat a large skillet over medium-high heat. 
   4. Add the olive oil, saute pork chops 2-3 minutes per side. (Don't crowd the skillet you may have to do this in batches.) 
   5. Remove pork chops and cover with foil to keep warm.
   6. Saute the garlic and onion until soft and golden.
   7. Add the tomatoes and wine, simmering until thickened.
   8. Serve sauce over pork chops and top with grated Parmesan cheese.
   
   

Calories 221, Fat 8.2g, Cholesterol 68mg, Sodium 163mg
Carbohydrates 2.7g, Sugars 0.8g, Protein 24.9g