Pork Piccata with Spinich

Each serving equals 5 PointsPlus

Pork Piccata with Spinich

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3

    Tbsp all-purpose flour

  • 1

    tsp table salt, divided

  • ½

    tsp black pepper, freshly ground, divided (or less to taste)

  • 1

    pound(s) uncooked lean pork tenderloin, trimmed, cut into 16 thin slices

  • tsp olive oil, divided

  • ¾

    cup(s) canned chicken broth, reduced-sodium

  • ¼

    cup(s) fresh lemon juice

  • 2

    tsp cornstarch

  • 2

    tsp salted butter

  • 1

    Tbsp capers, drained

  • ½

    tsp minced garlic

  • 12

    oz fresh spinach, baby-variety


In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over both sides of pork, shaking off excess. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork (in 2 batches if necessary) and cook until just cooked through and golden, about 1 1/2 minutes per side; set aside on a serving plate and cover to keep warm. In a cup, whisk together broth, lemon juice, cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended. Pour into same skillet and whisk to combine with pan drippings; simmer until slightly thickened, about 1 minute. Remove skillet from heat; stir in butter until melted. Stir in capers and spoon over pork; cover to keep warm. Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down; cook, tossing, until wilted and tender, about 2 minutes. Sprinkle with remaining 1/4 teaspoon salt, a pinch of pepper and serve with pork. Yields 4 slices pork, about 3 tablespoons sauce and 1/2 cup spinach per serving.


Facebook Conversations