Q1: What is pork scallopini, and where do I find it?

"Scallopini" is the Italian term for thin, boneless slices of meat. You can often find pork cutlets already sliced thin at the butcher counter. If you can only find thicker (about 1/2-inch) boneless pork chops, you can easily make your own scallopini by placing them between two sheets of plastic wrap and gently pounding them to an even 1/4-inch thickness with a meat mallet or a heavy skillet.

Q2: What does "agrodolce" mean?

Agrodolce is an Italian word that literally translates to "sour-sweet" ( agro for sour, dolce for sweet). It refers to a traditional sweet-and-sour sauce made by reducing vinegar and a sweetener (like sugar or honey). It's often enhanced with other ingredients like capers, raisins, or nuts and is a classic way to prepare vegetables or meats.

Q3: What's the easiest way to peel and cube a butternut squash?

Butternut squash has tough skin. The easiest way to handle it is to first pierce it a few times with a fork and microwave it for 2-3 minutes to slightly soften the skin. Then, use a sharp vegetable peeler or a knife to remove the peel. Once peeled, slice off the top and bottom, cut the squash in half where the thin neck meets the round base, and then proceed to chop it into cubes.

Q4: Can I use a different kind of squash?

Yes. While butternut squash is ideal for its sweet flavor and firm texture, this recipe would also work well with other firm winter squashes like kabocha squash or even sweet potatoes. You may need to adjust the roasting time slightly.

Q5: Why do I need to preheat the baking sheet?

Preheating the baking sheet is a professional kitchen trick that gives your vegetables a head start on browning. When the cold, oiled vegetables hit the hot metal surface, they begin to sear and caramelize immediately. This helps to create a much better color and texture than if you were to place them on a cold pan.

Incredible Pork with Sweet-and-Sour Squash

A flavorful one-pan meal featuring thin, pan-seared pork scallopini served with a sweet-and-sour butternut squash relish. Cubes of butternut squash are first roasted until tender and browned. In a skillet, the pork is quickly cooked and set aside. A tangy vegetable mixture is then created in the same pan with sautéed celery, red onion, garlic, and capers, deglazed with a red wine vinegar and sugar sauce to create an ‘agrodolce’ or sweet-and-sour flavor. The roasted squash is tossed in at the end, and the entire mixture is served with the pork.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting, Pan-Searing
Cuisine: Italian
Diet: Gluten Free

Ingredients

Scale

5 cups 1-inch cubes peeled butternut squash (about 1 1/4 pounds)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
3 stalks celery, chopped
1 red onion, chopped
4 (6-ounce) pork scallopini, pounded to 1/4 inch thick if necessary
2 tablespoons chopped fresh thyme
3 cloves garlic, sliced
2 tablespoons capers, drained and rinsed
1/4 cup red wine vinegar
3 tablespoons sugar
2 tablespoons chopped fresh basil

Cook Mode Prevent your screen from going dark

Instructions

Place a baking sheet in the oven and preheat to 450°F.
Roast the Squash: In a bowl, toss the butternut squash cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a few grinds of pepper. Carefully spread the squash in a single layer on the hot baking sheet. Roast for about 20 minutes, until the squash is tender and browned on the bottom.
Cook the Pork: While the squash roasts, heat 1 tablespoon of olive oil in a large nonstick skillet over high heat. Season the pork scallopini with salt, pepper, and 1 tablespoon of fresh thyme.
Working in batches, add 2 pork scallopini to the skillet and cook for about 3 minutes total, turning once, until browned and just cooked through. Transfer to a plate and cover to keep warm. Repeat with 1 more tablespoon of oil and the remaining pork.
Make the Sweet-and-Sour Vegetables: Add the remaining 1 tablespoon of oil, the chopped celery, red onion, and 1/4 teaspoon of salt to the same skillet. Cook, stirring, for about 3 minutes until crisp-tender.
Add the sliced garlic, capers, and the remaining 1 tablespoon of thyme. Cook for about 3 more minutes, stirring, until the garlic is golden.
Add the roasted squash to the skillet, along with the vinegar, sugar, and 1/4 cup of water. Cook for 1 to 2 minutes until the liquid is almost completely absorbed, creating a glaze.
Season the vegetable mixture with salt and pepper and stir in the fresh basil.
Divide the pork and the sweet-and-sour vegetables among four plates to serve.

Notes

Preheating the baking sheet is a key step that helps the butternut squash to brown and caramelize nicely.
Cooking the pork in batches prevents overcrowding the pan and ensures a proper sear rather than steaming the meat.
The entire pan sauce and vegetable mixture is made in the same skillet used to cook the pork, incorporating all the flavorful browned bits (fond).

Nutrition

Serving Size: 1/4 of recipe
Calories: 550-650
Sugar: 20-28 g
Sodium: 700-900 mg
Fat: 25-35 g
Saturated Fat: 5-8 g
Trans Fat: 0 g
Carbohydrates: 35-45 g
Fiber: 8-10 g
Protein: 35-45 g
Cholesterol: 100-130 mg

Find it online: https://cookupjoy.com/pork-with-sweet/