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PORK PICCCATA WITH WILTED SPINACH

Start to Finish 20 minutes
Makes 4 servings

Ingredients

• 1¼ pounds scaloppini or thin-cut boneless pork chops
• Salt and pepper
• 1/4 cup flour
• 1 tablespoon Italian seasoning, McCormick
• 1/2 cup extra virgin olive oil
• 1/2 cup white wine
• 1/2 cup low-sodium chicken broth, Swanson
• 4 tablespoons butter, divided
• 2 tablespoons capers, drained
• 1 bag (6-ounce) baby spinach, Fresh Expres
 

Directions

1. Season pork scallopini with salt and pepper. In a small bowl, stir together Flour and Italian seasoning. Dredge pork in flour mixture and shake off excess.

2. In a large skillet, heat oil over medium-high heat. Sear pork for 3 to 4 minutes per side. Remove pork From pan and cover. Remove skillet From heat and carefully add white wine. Return skillet to heat and deglaze by scraping bits From bottom of pan. Reduce wine by half and add chicken broth. Bring to a boil. Whisk in 2 tablespoons of butter, 1 tablespoon at a time. Add capers.

3. Return pork and any accumulated juices to skillet. Cook until heated through, about 2 to 3 minutes. Transfer pork to a serving plate and drizzle with sauce. Wipe skillet clean with a paper towel. Return to heat and melt remaining 2 tablespoons of butter. Add spinach and cook and stir until just wilted, about 3 to 4 minutes.