Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light October 2001

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

276 calories; calories from fat 46%; fat 14g; saturated fat 4.1g; mono fat 8g; poly fat 1.1g; protein 26.3g; carbohydrates 9.7g; fiber 0.7g; cholesterol 61mg; iron 1.5mg; sodium 458mg; calcium 24mg.
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