Main Dish · Pork

Pork Scaloppine With Dilly Chickpeas

Pork Scallopini With Dilly Chickpeas

I wish I could take full credit for this recipe I adapted from Bevcooks. I never would have thought to make pesto from dill – it was delicious! My contribution was to up the flavor in the pork, which then melded beautifully with the dilly chickpeas. It’s well worth getting all your ingredients set before starting the pork cooking, since it cooks really fast. 

This recipe calls for canned chickpeas. Better yet, if you’ve cooked a whole pound of Dried Chickpeas in your Instant Pot, you can just grab 1½ cups of chickpeas out of your freezer. You’ll have a lot less sodium, and no BPA (they still use it in can liners). You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1 ounce fresh dill

¼ cup shredded fresh parmesan

¼ cup toasted pecans

¼ cup extra-virgin olive oil

5 cloves garlic, divided

½ tsp salt, divided

⅛ tsp freshly ground black pepper

1 (19 oz) can chickpeas

2 pork tenderloins, ~1 lb. each

½ tsp lemon pepper

¾ cup flour

2 tsp balsamic vinegar

1 lemon

2 Tbsp oil for sautéing

¼ – ½ cup water as needed

Directions:

1.) Drain and rinse the chickpeas, & put in a small covered pot with a little water to keep them from drying out. Put on a back burner on low, & stir every once in a while to warm them evenly.

2.) Place dill, parmesan, pecans, 2 cloves of garlic, ⅛ tsp salt, and the black pepper in the bowl of a food processor. With the machine running, add olive oil & process until blended. Set aside.

3.) Stir the chickpeas. Mince remaining garlic, set aside. Juice the lemon, set aside.

4.) Slice pork into 1″ medallions. Place a couple at a time into a plastic freezer bag, and pound flat & thin with a meat mallet or the bottom of a heavy skillet. I like a freezer bag instead of 2 sheets of plastic wrap for this because I think it holds up better, and with 3 sides closed you don’t get as much spatter out the sides. Don’t zip it shut, or it’ll pop. Stir the chickpeas.

pounding pork

5.) In a shallow bowl or pan, whisk lemon pepper and remaining salt into flour. Heat some oil in a large skillet, medium-high. Dredge both sides of several pork pieces in the flour mixture, shaking off any excess, and sauté about 2 minutes per side. Keep a close eye on them – you want a nice sear on each side, and a little pink in the middle. Don’t crowd them – cook in batches, adding a little more oil as necessary. As each batch finishes, set aside on a platter to keep warm.

dredging

sauteeing

6.) When the pork is done, reduce heat & very briefly sauté the remaining garlic, being careful not to let it burn. Deglaze the pan with the balsamic vinegar & lemon juice, scraping up all the yummy browned bits. Add water as needed, to wind up with about 2-3 Tbsp sauce. Add the pork back in, stir to coat, & turn back out on the platter. Scrape any remaining sauce onto the pork – you won’t want to miss out on a single drop!

7.) Stir the pesto into the chickpeas, & dump the whole shebang on top of the pork to serve.

Serves 4 generously.

nutritionlabel

Pork Scaloppine With Dilly Chickpeas


Ingredients


1 ounce fresh dill
¼ cup shredded fresh parmesan
¼ cup toasted pecans
¼ cup extra-virgin olive oil
5 cloves garlic, divided
½ tsp salt, divided
⅛ tsp freshly ground black pepper
1 (19 oz) can chickpeas
2 pork tenderloins, ~1 lb. each
½ tsp lemon pepper
¾ cup flour
2 tsp balsamic vinegar
1 lemon
2 Tbsp oil for sautéing
¼ – ½ cup water as needed

Directions


1.) Drain and rinse the chickpeas, & put in a small covered pot with a little water to keep them from drying out. Put on a back burner on low, & stir every once in a while to warm them evenly.
2.) Place dill, parmesan, pecans, 2 cloves of garlic, ⅛ tsp salt, and the black pepper in the bowl of a food processor. With the machine running, add olive oil & process until blended. Set aside.
3.) Stir the chickpeas. Mince remaining garlic, set aside. Juice the lemon, set aside.
4.) Slice pork into 1″ medallions. Place a couple at a time into a plastic freezer bag, and pound flat & thin with a meat mallet or the bottom of a heavy skillet. I like a freezer bag instead of 2 sheets of plastic wrap for this because I think it holds up better, and with 3 sides closed you don’t get as much spatter out the sides. Don’t zip it shut, or it’ll pop. Stir the chickpeas.
5.) In a shallow bowl or pan, whisk lemon pepper and remaining salt into flour. Heat some oil in a large skillet, medium-high. Dredge both sides of several pork pieces in the flour mixture, shaking off any excess, and sauté about 2 minutes per side. Keep a close eye on them – you want a nice sear on each side, and a little pink in the middle. Don’t crowd them – cook in batches, adding a little more oil as necessary. As each batch finishes, set aside on a platter to keep warm.
6.) When the pork is done, reduce heat & very briefly sauté the remaining garlic, being careful not to let it burn. Deglaze the pan with the balsamic vinegar & lemon juice, scraping up all the yummy browned bits. Add water as needed, to wind up with about 2-3 Tbsp sauce. Add the pork back in, stir to coat, & turn back out on the platter. Scrape any remaining sauce onto the pork – you won’t want to miss out on a single drop!
7.) Stir the pesto into the chickpeas, & dump the whole shebang on top of the pork to serve.

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