Pounded Pork with Green Onions & Capers



Pounded Pork with Green Onions & Capers

  • Servings: 2-3
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  • bone-less pork tenderloin (1/2 lb will serve 2-3)
  • green onions
  • 2-3 tsp. capers
  • 2/3 cup flour
  • salt
  • pepper
  • 1 Tbsp. butter


  1. Thinly slice the tenderloin (I tend to slice it 1/4 inch thick) and use a meat pounder or rolling pin to flatten the slices.
  2.  In a medium bowl, combine the flour and salt and pepper to taste.
  3. Cover both sides of the pork slices in the flour mixture until all are covered and set aside
  4. Rinse and dry the green onion. Slice into 1/4 inch to 1/2  inch thick, using only the dark greens.
  5. Heat a large skillet on medium high heat (I prefer All-Clad) carefully put about 2-3 Tbsp of olive oil (you can use any oil you’d like)
  6. Cook the pork slices until golden brown (about 1-2 minutes per side) and then set aside on a plate
  7. After you have cooked the pork, turn the heat down to low.  Place butter and the green onions in the same pan. If needed you may add a bit more of the oil.
  8. Once the onions are cooked, add the pork back into the pan along with the capers. Fold everything together and then serve immediately.


Cut into 1/4-1/2 inch slices


Pound pork


cover both sides with flour mixture


ready to cook!


sauté until golden brown


fold cooked onions, capers and pork together and you’re ready to serve



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