Pork Scallopini & Spaghetti Squash
Ingredients: 
  • 1 Spaghetti squash – 3lbs
  • 8 pork Scallopini or thin cut pork chops
  • 2 tablespoon MOV Extra Virgin Olive Oil
  • 3 Tbls MOV Butter Olive Oil
  • Kosher Salt & pepper
  • 1 tablespoon Capers – drained
  • 1/2 cup dry white wine
  • Fresh lemon juice – 1 lemon
  • 1/2 cup low sodium chicken broth
  • 1/2​ cup chopped parsley
  • 1 pint cherry tomatoes
Directions:
Preheat oven to 250 degrees.

Cut squash in half lengthwise and again clockwise – remove the seeds. Place squash in a glass bowl with 1/4 cup water, cover with plastic wrap and microwave until it is tender – 10 – 12 min. Uncover and let cool – set aside.

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 a baking sheet and keep warm in the oven.

Add the Butter olive oil to the same skillet (medium heat), add capers and cook until sizzling – about a minute.

Add the wine and the lemon juice. Increase the heat to high and bring to a boil.

Add the broth and boil until reduced by half (2-3 min).

Transfer to a small bowl or glass measuring cup.

Using the same skillet add the tomatoes and parsley, stir occasionally until slightly blistered.

Drain the squash scrape the flesh into strands with a fork, discard the skin.

Season with 1/4 tsp salt (try Seasonello).

Serve the pork with the squash and tomatoes – drizzle the caper sauce on top.
​​Enjoy!