This pork piccata, a variation on veal piccata, features a sauce made by deglazing the pan with lemon juice and chicken broth.
4 servings (serving size: 1 pork chop and 2 tablespoons sauce)
Ingredients
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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
Preparation
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.
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.
Melanie Barnard
SEPTEMBER 1999
4 servings (serving size: 1 pork chop and 2 tablespoons sauce)
Ingredients
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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
Preparation
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.
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.
Melanie Barnard
SEPTEMBER 1999
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