Lemony pork piccata
8
Points®
Total time: 28 min • Prep: 20 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Quickly sautéed pork chops in a lemony sauce flavored 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. Serve the piccata with steamed zucchini noodles or other veggie noodles. You can make your own with a spiralizer, or buy them in the produce section of most supermarkets.
Ingredients
Uncooked lean trimmed pork loin
1 pound(s)
All-purpose flour
2 Tbsp
Kosher salt
1.25 tsp
Black pepper
0.25 tsp
Unsalted butter
3 tsp
Olive oil
2 tsp
Shallot(s)
2 medium
Garlic
1 small clove(s)
Canned chicken broth
0.5 cup(s)
Fresh lemon juice
2 Tbsp
Capers
1 Tbsp
Fresh parsley
2 Tbsp
Grated Parmesan cheese
1 Tbsp
Lemon zest
1 tsp
Instructions
1
Place pork between two pieces of plastic wrap. With meat mallet or rolling pin, pound to 1/8-inch thickness.
2
Mix together flour, 1 tsp salt, and pepper in large shallow bowl. Coat pork with seasoned flour, shaking off excess.
3
Melt 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 1 tsp butter and 1/4 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
Serving size: 1 pork cutlet and about 2 tbsp sauce
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