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Pork Piccata

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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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