1 spaghetti squash – 3lbs
8 pork Scallopini or thin cut pork chops
2 tbsp Olive the Best Athinolia Extra Virgin Olive Oil
3 tbsp Olive the Best Butter Infused Extra Virgin Olive Oil
Seasonello salt & a quality ground pepper
1 tbsp capers - drained
½ cup dry white wine
1 lemon, freshly juiced
½ cup low sodium chicken broth
½ cup chopped parsley
1 pt cherry tomatoes
1Preheat oven to 250 degrees.
2Cut squash in half lengthwise and again clockwise – remove the seeds.
3Place squash in a glass bowl with ¼ cup of water, cover with plastic wrap and microwave until it is tender – 10 – 12 min. Uncover and let cool – set aside.
4Season pork with salt and pepper.
5Heat nonstick skillet over medium heat, add EVOO. Cook pork until browned and cooked through then transfer to a baking sheet and keep warm in the oven.
6Add the Butter infused olive oil to the same skillet (medium heat) add capers and cook until sizzling – about a minute.
7Add the wine and the lemon juice. Increase the heat to high and bring to a boil. Add the broth and boil until reduced by half (2-3 min).
8Transfer to a small bowl or glass measuring cup. Using the same skillet add the tomatoes and parsley, stir occasionally until slightly blistered.
9Drain the squash scrape the flesh into strands with a fork, discard the skin.
10Season with ¼ teaspoon of Seasonello salt .
11Serve the pork with the squash and tomatoes – drizzle the caper sauce on top.
Ingredients
1 spaghetti squash – 3lbs
8 pork Scallopini or thin cut pork chops
2 tbsp Olive the Best Athinolia Extra Virgin Olive Oil
3 tbsp Olive the Best Butter Infused Extra Virgin Olive Oil
Seasonello salt & a quality ground pepper
1 tbsp capers - drained
½ cup dry white wine
1 lemon, freshly juiced
½ cup low sodium chicken broth
½ cup chopped parsley
1 pt cherry tomatoes
Directions
1Preheat oven to 250 degrees.
2Cut squash in half lengthwise and again clockwise – remove the seeds.
3Place squash in a glass bowl with ¼ cup of water, cover with plastic wrap and microwave until it is tender – 10 – 12 min. Uncover and let cool – set aside.
4Season pork with salt and pepper.
5Heat nonstick skillet over medium heat, add EVOO. Cook pork until browned and cooked through then transfer to a baking sheet and keep warm in the oven.
6Add the Butter infused olive oil to the same skillet (medium heat) add capers and cook until sizzling – about a minute.
7Add the wine and the lemon juice. Increase the heat to high and bring to a boil. Add the broth and boil until reduced by half (2-3 min).
8Transfer to a small bowl or glass measuring cup. Using the same skillet add the tomatoes and parsley, stir occasionally until slightly blistered.
9Drain the squash scrape the flesh into strands with a fork, discard the skin.
10Season with ¼ teaspoon of Seasonello salt .
11Serve the pork with the squash and tomatoes – drizzle the caper sauce on top.
Pork Scallopini & Spaghetti Squash
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