On Tap Oil & Vinegar Recipe Detail

Pork Scallopini & Spaghetti Squash

with Extra Virgin Olive Oil & Butter Olive Oil

Ingredients:

• 1 Spaghetti squash – 3 lbs
• 8 pork Scallopini or thin cut pork chops
• 2 Tbsp Extra Virgin Olive Oil
• 3 Tbsp Butter Olive Oil
• Kosher Salt & pepper
• 1 Tbsp capers, drained
• 1/2 cup dry white wine
• juice of 1 lemon
• 1/2 cup low sodium chicken broth
• 1/2 cup chopped parsley
• 1 pint cherry tomatoes

Directions:

Cut squash in half lengthwise and again widthwise, remove seeds. Place squash in glass bowl with 1/4 cup water, cover with plastic wrap and microwave until tender 10–12 mins. (Alternatively, cut in half lengthwise, scoop out seeds, brush with oil, and cook @350°F, cut side down on aluminum covered baking sheet about 1 hour until skin gives easily when pressed.) Uncover and set aside to cool.

Preheat oven to 250°F.
Season pork with salt and pepper. Heat nonstick skillet over medium heat, add Extra Virgin Olive Oil. Cook pork until browned and cooked through, then transfer to baking sheet and keep warm in oven.
Add Butter Olive Oil to same skillet, add capers and cook on medium heat until sizzling, about a minute. Add wine and lemon juice. Increase heat to high and bring to boil. Add broth and boil until reduced by half (2-3 min). Transfer to small bowl or glass measuring cup. Using same skillet add tomatoes and parsley, stir occasionally until slightly blistered.
Drain squash, scrape flesh into strands with fork, and discard skin. Season with 1/4 tsp salt.
Serve pork with squash and tomatoes, drizzling caper sauce on top.