But buying a whole animal from a farmer brings a lot of learning experiences. As usual when I need cooking advice, I went to Google and came across a number of recipes, and this is the one that caught my eye: Pork Scallopini with Butter Caper Sauce.
That’s because it’s easy, quick, and tasty, and it gave me an excuse to use up the fresh raw milk butter I made last week–and which Bill can eat!
I cut up this nearly 2-lb. ham steak into pieces first.
Then I placed them between waxed paper and flattened them with a meat tenderizer.
Next, I sprinkled them with salt and pepper and dredged them in brown rice flour.
In a large, oven-proof skillet, I heated a clove of garlic (smashed) in olive oil until golden, then removed it before browning the cutlets on both sides for about three minutes each.
Then I added some butter and scraped up the browned bits in the pan, and added the wine and lemon juice. By the time I was in the midst of preparing this recipe, I realized I didn’t have any capers, but I’ll add them next time!
I covered the pan and let them cook a little longer in the oven–about three minutes.
Pork Scallopini is delicious with seasonal produce, such as carrots from my garden, sliced yellow onions, and fresh green beans from the farmers market.