Pork Cutlets with capers and parsley rice

By á-47

Ingredients

• RICE:
• 4 cups water
• 1/2 cup dried minced onion
• 2 Tbsp. butter
• 4 Tea. chicken bouillion granules
• 4 cups uncooked instant rice
• 1/2 cup fresh parsely
• 'PORK:
• 2 pork tenderloins (1 1/4# each)
• 1/2 cup flour
• 1 tea. each salt and pepper
• 2 Tbsp. olive oil
• 1 cup chicken broth
• cup white wine or chicken broth
• 1/4 cup capers, drained
• 2 Tbsp. minced fresh parsley

Details

Servings 8

Preparation

Step 1

In a large saucepan, bring the water, onion, butter and bouillon to a boil. Stir in rice and parsely. Remove from the heat. Cover and let stand for 5 minutes.

Cut pork into 16 slices; flatten to 1/4" thick. In ziplock combine flour, salt and pepper. Add pork, two pieces at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove; keep warm.

Add broth and wine to the pan, sitrring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened. Stir in parsley. Drizzle over pork.

Fluff rice with a fork; serve with the pork.