Pork scallopini with sage, black pepper, and apples from Dinner: Changing the Game (page 92) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • aimeekitty on March 26, 2025

    we really loved this one. I would pound the pork really thin next time and I would double the apples.

  • snoozermoose on December 05, 2021

    I thought this was just okay. The apples were nice, but the sage flavor was hard to detect. The pork needed more flavor as well. The hubby enjoyed it more than I did.

  • meduff on February 01, 2019

    I am in love with this dish. Super fast and so so easy! I had beautiful 1/2" pork cutlets and couldn't bring myself to pound them down so I cooked them the way they were. The pork had the saltiness from the anchovies (they had melted in the pan), the apples were soft but held their shape and provided a great contrast to the pork. The crispness of the sage leaves was a fun addition and one which I will use again for flavor and as a garnish in other dishes.

  • e_ballad on July 03, 2018

    Very quick to prepare (15 mins including prep), but not particularly notable. The sage was barely discernible when added to the pan - adding it all right at the end would probably be a better option.

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