Pork Piccata

This pork piccata, a variation on veal piccata, features a sauce made by deglazing the pan with lemon juice and chicken broth.


4 servings (serving size: 1 pork chop and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

Melanie Barnard,

Cooking Light

October 2001
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