Pork Scallopini with Spaghetti Squash
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 32 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 104 milligrams
- Sodium
- 319 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 5 grams
- Protein
- 32 grams
- Sugar
- 9 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 spaghetti squash (about 3 pounds)
8 pork scallopini or thin cutlets (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 1/2 tablespoons unsalted butter
1 tablespoon capers, drained
1/2 cup dry white wine
Juice of 1 lemon
1/2 cup low-sodium chicken broth
1/2 cup chopped fresh parsley and/or chives
1 pint grape or cherry tomatoes
Directions
- 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.
- 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.
- 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.
- 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.