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Pork Piccata

Yield 4 servings (serving size: 1 pork chop and 2 tablespoons sauce)
This pork piccata, a variation on veal piccata, features a sauce made by deglazing the pan with lemon juice and chicken broth.

Ingredients

  • 1/3 cup Italian-seasoned breadcrumbs
  • 4 (4-ounce) boneless center-cut loin pork chops, trimmed (about 1/2 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup chopped shallots
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons chopped fresh parsley, divided
  • 2 teaspoons capers
  • 1 teaspoon grated lemon rind
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 276
  • caloriesfromfat 46 %
  • fat 14 g
  • satfat 4.1 g
  • monofat 8 g
  • polyfat 1.1 g
  • protein 26.3 g
  • carbohydrate 9.7 g
  • fiber 0.7 g
  • cholesterol 61 mg
  • iron 1.5 mg
  • sodium 458 mg
  • calcium 24 mg

How to Make It

  1. Place the breadcrumbs in a shallow dish. Dredge pork in breadcrumbs. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium.

  2. Add shallots to pan; cook 30 seconds. Stir in broth and juice, scraping pan to loosen the browned bits. Stir in 1 1/2 tablespoons parsley, capers, rind, and pepper; simmer 1 minute. Return pork to pan; cook 3 minutes or until thoroughly heated. Sprinkle pork with 1 1/2 tablespoons parsley.