Lemony Pork Piccata
3
Points®
Total time: 28 min • Prep: 18 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Quickly sautéed pork chops in a lemony sauce flavoured with capers and parsley reward less than 30 minutes of prep and cooking with an elegant main dish. Just a small amount of grated Parmesan in the gremolata‑like topping goes a long way.
Ingredients
All-purpose flour
2 tbsp(s)
Kosher salt
1¼ tsp(s)
Black pepper
¼ tsp(s)
Uncooked lean trimmed pork loin
1 pound(s)
Unsalted butter
1 tbsp(s)
Olive oil
2 tsp(s)
Shallots
2 medium
Minced garlic
1 tsp(s)
Reduced-sodium chicken broth
½ cup(s)
Fresh lemon juice
2 tbsp(s)
Capers
1 tbsp(s)
Fresh parsley
2 tbsp(s)
Grated Parmesan cheese
1 tbsp(s)
Lemon zest
1 tsp(s)
Instructions
1
Place pork between two pieces of plastic wrap. With meat mallet or rolling pin, pound to 0.3‑cm (⅛‑in) thickness.
2
Mix together flour, 5 ml (1 tsp) salt, and pepper in large shallow bowl. Coat pork with seasoned flour, shaking off excess.
3
Melt 10 ml (2 tsp) butter with oil in large heavy nonstick skillet over high heat. Add pork and cook until browned, about 2 minutes per side. Transfer to plate. Cover to keep warm.
4
Add shallots, garlic, broth, lemon juice, and capers to skillet, scraping up any browned bits from bottom of pan; bring to boil. Reduce heat to medium and cook, stirring once or twice, until sauce is slightly reduced, about 2 minutes. Stir in remaining 5 ml (1 tsp) butter and 1 ml (¼ tsp) salt. Return pork with any accumulated juices to skillet, turning pork to coat with sauce.
5
Place 1 cutlet on each of 4 plates and spoon sauce over. Mix together parsley, Parmesan, and lemon zest in cup and sprinkle over pork.
6
Per serving: 1 pork cutlet and about 30 ml (2 Tbsp) sauce
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