1. Season the pork on both sides with salt and pepper. Put the flour in a large bowl and dredge each piece of pork thoroughly in the flour. 2. In a large sauté pan, heat the olive oil over medium heat ...

This sweet and tangy mustard sauce goes perfectly with these pork scallopini slices. The scallopini is made by pounding slices of pork tenderloin to about 1/2 inch thick. I find that without any fat, ...

This sweet and tangy mustard sauce goes perfectly with these pork scallopini slices. The scallopini is made by pounding slices of pork tenderloin to about 1/2 inch thick. I find that without any fat, ...

Traditionally, when making a scallopini (whether chicken or veal), the meat is pounded thin before cooking. In this version, thin-cut boneless pork chops are used, so no pounding is needed. After ...

Lately I've been craving an Italian specialty called piccata, which is a light sauce made of lemon, butter, white wine, garlic and capers. In Italy, this sauce is traditionally served with veal, which ...

I had to travel to Iowa unexpectedly last week to attend the funeral of a dear uncle who left this earth far too soon. Thankfully, my two Italian men volunteered to help me out with this week’s column ...

This sweet and tangy mustard sauce goes perfectly with these pork scallopini slices. The scallopini is made by pounding slices of pork tenderloin to about 1/2 inch thick. I find that without any fat, ...

This sweet and tangy mustard sauce goes perfectly with these pork scallopini slices. The scallopini is made by pounding slices of pork tenderloin to about 1/2 inch thick. I find that without any fat, ...