Options

Format:
Include:
PRINT
See more
Pork Piccata

Pork Piccata

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

Cooking Light OCTOBER 2001

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

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

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.

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
advertisement

Go to full version of

Pork Piccata recipe

advertisement