Pork Scaloppine alla Zaragozana

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This is our interpretation of a Spanish recipe for baked pork chops. As we have found that baked chops are often dry. We have adapted the recipe to pork scaloppine. We marinate the loin in a lightly spiced brine to tenderize it, then thinly slice and sauté it. This dish is best cooked in the summer when a variety of yellow and red tomatoes are available, but you may use canned tomatoes if you cook it in the winter.