Dinner Tonight: Pork Scaloppine With Lemon, Capers, And Chopped Arugula Recipe

• 12 thin slices pork loin (about 3/8-inch-thick)
• salt and pepper
• 6 tablespoons olive oil, divided
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons grated lemon zest
• 1 tablespoon capers, chopped
• 2 garlic cloves, minced
• 1/2 pound arugula, chopped
• 1 lemon, cut into four wedges

1. Season all of the slices of pork with salt and pepper. Set two large skillets over medium-high heat and pour two tablespoons of the oil into each. When shimmering, add six of the pork slices to each. Cook until the slices are browned on the bottom, one to two minutes. Flip, and brown on the other side, another one to two minutes. Transfer the cooked pork slices to a warm serving platter. Turn off the heat on both pans.
2. After 30 seconds or so, turn the heat to medium for one of the pans. Pour in the remaining two tablespoons of oil. When shimmering, add the parsley, lemon zest, capers, and garlic. Stir with a wooden spoon, dislodging any browned bits from the bottom of the pan. Cook until everything is very fragrant, about one minute. Pour this sauce over the pork slices on the platter.
3. Add a handful of the chopped arugula. Serve the pork with lemon wedges.

thin slices pork loin, salt, olive oil, fresh parsley, lemon zest, capers, garlic, arugula, lemon

Taken from www.seriouseats.com/recipes/2011/10/pork-scaloppine-with-lemon-capers-chopped-arugula.html (may not work)