 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This pork piccata, a variation on veal piccata, features a sauce made by deglazing the pan with lemon juice and chicken broth. 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 |
Directions:
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.
|
|