If you love Italian -inspired dinners, crispy seared tenderloins of meat, and savory lemon sauces, then this recipe is for YOU.
Pork Scallopini with Lemons and Capers, aka Pork Piccata, is the chicken dish you are familiar with, but made with pork loin cutlets. The pork is tenderized into thin pieces with a mallet (‘scallopini’), breaded and pan-fried lightly, then simmered in a rich and flavorful lemon, butter, and caper (‘piccata’) sauce.
It is remarkably easy but tastes like a gourmet restaurant.
Serve this pork dinner with low-FODMAP mashed potatoes, rice-quinoa, roasted potatoes, or low-FODMAP pasta.
You may also love my:
- Best Low-FODMAP Chicken Piccata
- Low-FODMAP 30-Minute Skillet Pork Chops
- Low-FODMAP Seared Scallops with Cherry Tomatoes
- Low-FODMAP Marmalade Glazed Pork Loin
- Low-FODMAP Sheet Pan Chicken Thighs with Harvest Vegetables
- Best Low-FODMAP Family Meals, Easy and Kid-Friendly!
Or check out over 600 more low-FODMAP recipes on the blog. Gut and IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
30-Minute Pork Scallopini Piccata (with Lemon and Capers)
Low-FODMAP Pork Scallopine Piccata with Lemon and Capers. A gourmet meal that is so easy. IBS-friendly and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Cooking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 24 ounces boneless pork loin cutlets
- 1 tablespoon Italian seasoning* with low-FODMAP ingedients
- 1/3 cup low-FODMAP, gluten-free flour
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons avocado or olive oil, divided
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine*
- 4 tablespoons capers*
- 1 cup low-FODMAP chicken broth*
- 2 lemons, juiced (about 1/4 cup juice)
- 1 lemon, sliced thinly
- 2 tablespoons fresh Italian flat leaf parsley, chopped
- Parmesan cheese, optional
Instructions
- Place the pork cutlets between 2 pieces of parchment, and using a mallet, pound out to 1/4 inch thickness
- In a shallow bowl or plate, combine the LF flour, Italian seasoning, salt and pepper
- Dredge the chops in the flour mixture and tap lightly to remove excess. Set aside
- Heat a large skillet on medium-high and add 1 tablespoon avocado oil
- Place 2 of the pork chops in the skillet and cook for 3-5 minutes on each side, or until golden brown on both sides
- Remove to a plate and repeat with the remaining chops, and 1 tablespoon of oil. Add to the same plate to keep warm
- Turn down heat to medium-low, and wipe out the pan, if needed
- Melt 1 tablespoon of unsalted butter, and add 1 tablespoon of avocado oil, the wine, and capers
- Cook over medium until reduced by half
- Add the remaining butter, low-FODMAP chicken stock, lemon juice, and a few lemon slices
- Bring to a boil until sauce thickens slightly, about 2-3 minutes, then return the pork to the skillet to warm and coat in the sauce
- Serve, garnished with fresh parsley, and optional Parmesan
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting
- Select an Italian seasoning without added onion or garlic powder (usually rosemary, oregano, thyme)
- White wine is low-FODMAP in 150ml servings (5 ounces)
- Capers are low-FODMAP in 1 tablespoon (8 g) servings
- Chicken broths often contain added onion or garlic (natural seasonings may also contain those). Select one that is certified low-FODMAP, or make your own!
- Small amounts of FODMAPs are found in fresh squeezed lemon juice, up to 6 ounces is one low-FODMAP serving. Do not substitute store-bought as that often contains added concentrates
