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.
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!
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!
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.
Lemon-Caper Pork Scallopini with Butternut Squash Noodles
- 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
- 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.)
- 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.
- 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.
- 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.
- 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.
- Serve the pork chops alongside the butternut squash noodles.