Pork Scaloppini with Sweet Red Onion Linguine

Serving Size: 4-6

1 lb. Pappardelle’s Sweet Red Onion Linguine
4 boneless pork loin chops
1-½ cups flour
¼ cup olive oil
3 tbsp. butter
3 cloves roasted garlic, minced
¼ cup capers, drained & rinsed
¼ cup Bella Sol California Meyer Lemon Olive Oil
2 tbsp. fresh parsley, roughly chopped

Bring a large pot of lightly salted water to a boil.
Place pork chops between two sheets of parchment paper. Using a meat mallet, pound the pork chops until they are ¼ inch thick. Season the flour generously with salt and pepper and pour onto a clean, flat surface. Dredge the pork chops in the flour until fully coated, shaking off any excess.
In a large sauté pan, heat olive oil and butter until butter is melted and oil is hot. Add the pork chops and cook on each side until golden brown, about 3-4 minutes per side. Remove from pan and let rest on a paper towel.
Meanwhile, cook the pasta until al dente, approximately 8-10 minutes. Reserve 1 cup of the cooking liquid. Drain the pasta. Toss the pasta with the roasted garlic, capers, Meyer lemon olive oil, parsley, and reserved cooking liquid until fully combined. Season with salt and pepper to taste.
Serve the pork scaloppini and pasta with a few fresh lemon wedges and fresh parsley for a garnish. Enjoy!