Pork Scaloppine

Damp, cool fall day.  It warmed up in the afternoon and it was lovely sitting in the living room with all the sunlight flooding the room.  We had the most beautiful moon and clear night sky last night.  Despite the chill, we stood out on our front porch and just gazed at the moon and the way the light flooded the yard with this eery blue glow.  It was incredibly beautiful and there are nights that are just as beautiful as the daylight can be.  We baked all day in preparation for the holidays.  Tim made a new pork recipe which was great.

Pork Scaloppine

4 medium sized pork chops
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
3 tablespoons unsalted butter, divided
1 tablespoon salt -packed capers, rinsed and chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine

1. Season pork chops with salt and pepper, and dredge in flour, shaking off excess.
2. Heat 1 tablespoon oil in a large saute pan over medium - high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan.  Add pork chops in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total.  Transfer to a serving platter and loosely cover with foil.  Repeat.  Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less then 30 seconds.  Add wine and cook until reduced by half.  Stir in remaining tablespoon of butter and pour sauce over pork.