Recipe

Pork Piccata Recipe

	Nikchick / All my dishes 2 years, 7 months ago This recipe uses thin-cut pork chops instead of traditional veal or more common chicken cutlets. Prep:10m Cook:10m Servings:4	Nikchick
	pork lemon piccata

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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

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.

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