Food Network star Ree Drummond calls her pork scallops recipe “quick” for a reason: It’s made in a snap and perfect for quick weeknight dinners.
The best part of the entire dish, according to the Food Network personality, is the deliciously savory citrus sauce that comes with it. It’s so good he says he wouldn’t mind drinking it through a straw.
Drummond calls his Speedy Pork Scallops a “nice light dinner.”
in your cookbook The pioneer woman cooks super easyThe mother of four praises this easy-to-prepare dish as a perfect recipe for busy home cooks.
“This is a good light dinner for any night of the week, and it’s easy to throw together for two or more,” Drummond writes.
The highlight of the dish, he added, is the savory sauce: “I like to substitute the pork for the typical chicken with scallops, but it really is the lemon wine caper sauce that is the star of the show. I could drink it through a straw!”
Ree Drummond’s pork dish is quick to make
The culinary personality twist on the classic dish includes thinly sliced boneless pork chops, whole milk, eggs, all-purpose flour, Italian breadcrumbs, olive oil, drained capers, white wine, chicken broth and lemon juice.
Drummond begins with the remodeling of a kind of assembly line station.
A shallow bowl contains a mixture of milk and eggs, another bowl contains flour seasoned with salt and pepper, and finally a third bowl is for the seasoned breadcrumbs.
Pass each chop first through the flour, then through the milk and egg mixture and finally through the breadcrumbs.
Drummond puts the breaded short ribs in a skillet heated with oil and butter and cooks each “until golden and crisp,” which should take, he says, about two minutes per side. The chops are then drained on absorbent paper.
In the pan add the butter, in which the capers are mixed. The flour is sprinkled over the melted butter and cooked for about half a minute. To do this, Drummond brings the delicious sauce to life by mixing the wine and chicken broth and bringing it to a boil. He brings it to a simmer, adds the lemon juice and salt and pepper to the sauce.
Drummond suggests serving the ribs on top of arugula that has been sprinkled with lemon juice and then drizzled with the sauce.
As a twist, the chef adds that you can make these marinara pork chops by serving them with “hot marinara and mozzarella.”
You can find the full recipe and reviews on the Food Network website and in Ree Drummond’s “The Pioneer Woman Cooks Super Easy” cookbook.
Reviewers loved Drummond’s quick and flavorful ribs recipe.
Busy home cooks enjoy a quick meal that feeds a crowd and is easy to prepare. Drummond’s Speedy Pork Scallops tick all the boxes, as reviewers on the Food Network website noted.
“This is excellent! I’m not a huge fan of pork, but the way it’s prepared is the best I’ve ever had. Thinly sliced, tender and crispy on the outside,” one reviewer wrote.
Another fan of the recipe added: “The arugula gave it a bright, spicy note that cut through the richness of the pork and sauce. This is a guardian! Thank you Ree for making me happy in the kitchen!!”
Finally, one reviewer credited Drummond for trusting her as a cook: “It wasn’t hard to do! The first time I had success cooking meat in a pan. It was tender and juicy! Husband and daughter approved! I will do it again! “
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