Pork Piccata

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)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pork Piccata Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy