This is one dish my mom often cooks in summer and it is awesome because you can prepare it in advance and enjoy it cold as a cold roast or thinly sliced in a sandwich with a bit of lemony mayo. Also, the lemony taste makes it light and perfect for the summer.
I disappeared for a while, but I guess that’s not a big problem, as I am sure you can find a lot of other recipe online much better than mines…. Anyway I was invited to participate in a recipe exchange which is kind of a cool thing: you send e-mails to 20 Friends and they send it to another 20 friends and they send you a mail with a recipe, and theoretically you should receive 36 recipe back….. I am still waiting for mine…. In the mean time this is the recipe I sent. Last time I cooked it for a Halloween party and it had a huge success!
The other day at the supermarket I have seen some thin cut pork chops and I grabbed a box because they are awesome to do some sort of scaloppine. Scaloppine are thin cut slices of meat (often veal) lightly floured and then cooked in some sort of liquid (typically something alcoholic like wine, marsala or brandy).
Yesterday I was working at my computer, when I realized I was starving and I needed food fast. I opened the fridge and there there were the thin cut pork chops…. and a vase of pitted green olives…. and some black olives. Light bulb went on and I started cooking….
Today we decided we wanted meat for dinner. So I took some of the thinly cut pork chops I used the other day for my olive pork chops and I decided I needed to use the zested lemon and orange that have been lying in my fruit bowl for a while before they turn into a solid brick. So pork chops, citrus…. citrus pork chops!
The other night I had a friend coming over for dinner after our session at the indoor climbing wall. Usually we go climbing during dinner time so by the time we get back we are pretty much starving, so I needed something that would be ready when as soon as we get back. So I elected to do some sort of roasted meat. I had some lovely sundried tomatoes and I thought about this recipe I once tried which is a roast covered in capers and sundried tomatoes that can be served warm or cold. Perfect for the occasion.
I decided to share this recipe with Full Plate Thursday by Miz Helen and It’s a Keeper Thursday by Christina.