Love this recipe. Have made it many times, for just us and for company. It has always been a winner.
This pork piccata, a variation on veal piccata, features a sauce made by deglazing the pan with lemon juice and chicken broth.
Yield: 4 servings (serving size: 1 pork chop and 2 tablespoons sauce)
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Amount per serving
- Calories: 276
- Calories from fat: 46%
- Fat: 14g
- Saturated fat: 4.1g
- Monounsaturated fat: 8g
- Polyunsaturated fat: 1.1g
- Protein: 26.3g
- Carbohydrate: 9.7g
- Fiber: 0.7g
- Cholesterol: 61mg
- Iron: 1.5mg
- Sodium: 458mg
- Calcium: 24mg
- 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.
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