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Photo: Beau Gustafson; Styling: Jan Gautro Photo by: Photo: Beau Gustafson; Styling: Jan Gautro

Pork with Lemon-Caper Sauce

Lightly-breaded pork chops cook quickly for a fast and delicious weeknight dinner. Serve with orzo and green beans.

Cooking Light OCTOBER 2008

  • Yield: 4 servings (serving size: 1 chop and 1 tablespoon sauce)

Ingredients

  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3 tablespoons Italian-seasoned breadcrumbs
  • 3 tablespoons preshredded fresh Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1 large egg white, lightly beaten
  • 4 (4-ounce) boneless center-cut pork chops (about 1/2 inch thick)
  • Cooking spray
  • 2 teaspoons olive oil
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon dry white wine
  • 1/4 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons capers, rinsed and drained

Preparation

1. Combine flour and salt in a shallow dish. Place breadcrumbs, cheese, and pepper in a shallow dish; place egg white in another shallow dish. Dredge pork in flour mixture, dip in egg white, and dredge in breadcrumb mixture. Coat pork with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm. Add broth and remaining ingredients to pan, scraping pan to loosen browned bits. Cook 2 minutes or until reduced to 1/4 cup (about 2 minutes). Serve with pork.

Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 35%
  • Fat: 10.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 28.2g
  • Carbohydrate: 11.5g
  • Fiber: 0.7g
  • Cholesterol: 68mg
  • Iron: 1.5mg
  • Sodium: 419mg
  • Calcium: 82mg
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Pork with Lemon-Caper Sauce recipe

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