Pork Piccata
By AudRay
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Ingredients
- 1/3 c Italian-seasoned breadcrumbs
- 4 boneless center-cut loin pork chops, trimmed
- 1 tblsp EVOO
- 1/4 c chopped shallots
- 1 c fat-free, less-sodium chicken broth
- 1 tblsp fresh lemon juice
- 3 tblsp chopped fresh parsley, divided
- 2 tsp capers
- 1 tsp grated lemon rind
- 1/8 tsp black pepper
- Optional: package mushrooms
Details
Preparation
Step 1
Place the breadcrumbs in a shallow dish.
Dredge pork in breadcrumbs.
Heat EVOO in a large skillet over medium-high heat. Cook the pork for 2 mins one each side or until golden brown. Remove pork from pan. Reduce heat to medium.
Add shallots to pan: cook 30 seconds.
Optional Mushrooms: If using, cook mushrooms in pan at this point.
Stir in broth and lemon juice, scraping pan to loosen the browned bits.
Stir in 1-1/2 tblsp parsley, capers, lemon rind and pepper.
Simmer 1 min, return pork to pan and cook for 3 mins or until thoroughly heated.
Sprinkle pork with remaining parsley.
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