Pork Piccata with Sautéed Grape Tomatoes

By edielou

This superfast Italian dish features breaded pork chops topped with a tangy lemon-caper sauce and sautéed grape tomatoes.

Ingredients

• Accompaniment:
• 1 lemon
• 1/4 cup(s) dry seasoned breadcrumbs
• 4 (4-ounce) boneless center-cut pork chops, trimmed of fat
• 2 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) unsalted butter
• 2/3 cup(s) water
• 2 tablespoon(s) drained capers, rinsed
• 1 pint(s) grape tomatoes, preferably red and yellow
• Chopped parsley (optional), for garnish
• Orzo or rice (optional)

Preparation

Step 1

Zest lemon with a micro-plane grater and reserve; cut away remaining peel and white pith from lemon and cut into thin slices; seed and halve slices. Spread breadcrumbs on waxed paper; coat chops with breadcrumbs, pressing crumbs firmly into pork.
Heat 1 tablespoon each of the oil and butter in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes per side, or until golden on outside and barely pink in thickest part. Transfer to a platter. To drippings in skillet, add water and capers and boil 1 minute, until liquid is reduced by half; add lemon slices. Off heat, swirl in the remaining 1 tablespoon butter until emulsified; spoon mixture over chops. Cover and keep warm.
Heat remaining 1 tablespoon oil in a medium skillet over high heat; add tomatoes. Cook 2 minutes, tossing frequently, until skins start to split and tomatoes soften. Add to platter. Sprinkle with parsley and serve with orzo or rice, if desired.