Lemon-Caper Pork Scallopini with Butternut Squash Noodles

gluten freemeat & poultry
Lemon-Caper Pork Scallopini with Butternut Squash Noodles

Lemon-Caper Pork Scallopini with Butternut Squash Noodles

After seeing this recipe for a pork scallopini (and if you don’t follow Heidi already, now’s the time!), I knew I had to create an Inspiralized version of it!

How’d I make it #inspiralized? Serve it with something spiralized!

Incorporating veggies into your diet is much easier and enjoyable when it’s spiralized – it’s just more fun to eat, it lasts longer (I personally devour cubed veggies quicker than I do the spiralized ones) and it’s more fun to do.

Lemon-Caper Pork Scallopini with Butternut Squash Noodles

This pork scallopini can be made with chicken, if you’re not a fan of pork. I’ve been getting a lot of requests for “the other white meat” (pork), so I’m excited to bring you this recipe.

While pork scallopini is usually breaded with all-purpose flour and cooked with butter, this lightened-up version uses almond flour as breading (my favorite breading substitute) and omits the butter.

I find that butter overpowers the natural flavors of whatever vegetable or meat you’re preparing anyway – all you can taste is butter!

Lemon-Caper Pork Scallopini with Butternut Squash Noodles

The lemon, caper, and sage sauce reduces down and thickens ever-so-slightly for a savory sauce you’ll want to dip bread into, so if you’re feeling fancy, toast some whole grain bread and serve it on the side – or roast some potato wedges or spiralized potatoes to twirl in the extra sauce.

Have a wonderful week, everyone! This is the last new recipe of the week, as I’m in St. Petersburg, FL this week (I’ve been here since Thursday evening), getting ready to go live on HSN on Wednesday! Tomorrow I’ll be sharing more details about my HSN debut and on Wednesday, you’ll get a new “What I Ate Today” and #livinginspiralized feature!

Watch our video to learn how to spiralize a butternut squash using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4

Lemon-Caper Pork Scallopini with Butternut Squash Noodles

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 1 medium butternut squash, peeled, Blade C, noodles trimmed
  • 2 teaspoons extra virgin olive oil
  • salt and pepper
  • 4 thin, boneless pork chops, fat trimmed
  • ¼ cup almond flour
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 3 large sage leaves, chopped
  • 3/4 cup chicken broth
  • ¼ cup capers
  • 2 lemons, juiced


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lay out the butternut squash noodles and drizzle with olive oil. Toss to coat and season with salt and pepper. Bake in the oven for 8-12 minutes or until cooked to your preference (12 for fork tender or 8 for al dente.)
  2. Meanwhile, place the pork chops on a meat-safe cutting board or mat. Cover with plastic wrap or cloth and pound them out with a meat pounder or the side of a heavy can.
  3. In a plate or shallow bowl, mix the almond flour, salt, and pepper. Add the pork chops to the flour, one at a time, and flip to coat both sides. Set aside.
  4. Heat half of the oil in a large skillet over medium-high heat. Once oil is shimmering, place two of the pork chops in the skillet and cook for 3 to 5 minutes per side or until golden brown. Remove the pork pieces and set aside. Add the remaining oil and repeat with the remaining pork chops. Set aside with the other cooked pork chops.
  5. Wipe out any black bits from the skillet and add the sage, chicken broth, capers, lemon juice, lemon slices, and bring to a boil. Let reduce by half, about 5 minutes, and then add the pork chops back to the pan.
  6. Serve the pork chops alongside the butternut squash noodles.


Per serving (1 out of 4) - Calories: 212, Total Fat: 18g, Sodium: 46mg, Carbs: 10g, Fiber: 2g, Sugars: 2g, Protein: 14g

Lemon-Caper Pork Scallopini with Butternut Squash Noodles

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Steve says:
Hi Where can I buy a spirilizer as seen in video? Thanks Steve
Meaghan says:
Hi Steve! Thank you for your interest in the Inspiralizer! You can purchase it here: bit.ly/InspiralizerShopify
Valerie G. says:
Made this tonight with four chicken breasts instead of pork because we keep a kosher home. This was AMAZING! The breasts were a little thicker than I think the pork was supposed to have been, so I cooked them all the way through in the liquid and then served them all together. The combination of the salty/briny caper sauce and the sweet squash was just perfect. It was also REALLY easy to make. My husband and I will definitely be cooking this again, probably even make it for my family when they come to visit. This is a dish that impresses! Thanks so much!
Laia says:
God this looks so good!!!!! Such a great job, loved the website and the recipes look delish!!
Gina says:
What Blade is used for the butternut squash here?

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I have nothing prolific to say today (I’ve just been madly testing recipes for this project I’ll be announcing soon) except that today was the first day in my life that I actually enjoyed sliced tomatoes on a sandwich. 🍅 🍞⁣

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