Pork Piccata

By Susan52

Ingredients

• 1 1/2 boneless single center-cut pork loin, cut into 1/2-inch thick slices
• 1 1/4 cups half-and-half, divided
• One third cup all-purpose flour
• 1/4 teaspoon white or black pepper
• 1/4 teaspoon paprika
• 2 tablespoons butter, divided
• 1/4 cup dry white wine
• 1 tablespoon lemon juice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt

Details

Servings 6
Preparation time 15mins
Adapted from mrfood.com

Preparation

Step 1

Lay each pork loin between 2 sheets of plastic wrap and pound with a kitchen mallet or rolling pin to 1/4-inch thickness.

Place 2/3 cup half-and-half in a shallow dish and set aside. In another shallow dish, combine flour, pepper, and paprika; set aside.

Heat 1 tablespoon butter in a large skillet over medium-high heat. Completely coat pork with half-and-half then flour mixture. Cook 4 to 6 minutes per side, until golden brown. Remove pork to a covered platter to keep warm. If necessary, repeat process using remaining butter until all pork is cooked and set aside.

Add wine, lemon juice, thyme, and salt to skillet and cook an additional 3 minutes over medium-low heat. Add remaining half-and-half and reduce heat to low.

Return pork to skillet and simmer 3 to 4 minutes until thoroughly heated and sauce is creamy.