Recipe by Veronica Foods
1 Spaghetti squash – 3lbs
8 pork Scallopini or thin cut pork chops
2 tablespoon of Athinolia Extra Virgin Olive Oil
3 tablespoons of Butter Infused Extra Virgin Olive Oil
Kosher Salt & pepper
1 tablespoon capers – drained
½ cup of dry white wine
Fresh lemon juice – 1 lemon
½ cup of low sodium chicken broth
½ cup of shopped parsley
1 pint of cherry tomatoes
Preheat oven to 250 degrees.
Cut squash in half lengthwise and again clockwise – remove the seeds. Place squash in a glass bowl with ¼ cup of water, cover with plastic wrap and microwave until it is tender – 10 – 12 min. Uncover and let cool – set aside.
Season pork with salt and pepper. Heat nonstick skillet over medium heat, add EVOO. Book pork until browned and cooked through then transfer to a baking sheet and keep warm in the oven.
Add the Butter infused olive oil to the same skillet (medium heat) add capers and cook until sizzling – about a minute. Add the wine and the lemon juice. Increase the heat to high and bring to a boil. Add the broth and boil until reduced by half (2-3 min). Transfer to a small bowl or glass measuring cup. Using the same skillet add the tomatoes and parsley, stir occasionally until slightly blistered.
Drain the squash scrape the flesh into strands with a fork, discard the skin. Season with ¼ teaspoon of salt (try Seasonello).
Serve the pork with the squash and tomatoes – drizzle the caper sauce on top.