If you’re a fan of pork piccata, you’ll love this one. This is a fairly easy weeknight recipe that’s tasty and sure to please. I plugged the information into my Cookin’ Recipe Organizer and this meal is not too horrible health wise. With the whole wheat pasta on the side, it’s just over 500 calories.
4 pork chops pounded flat
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley
1.Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
2.Season the pork pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the pork pieces until golden brown on both sides, about 3-5 minutes per side depending on thickness. Work in batches and do not crowd skillet, adding oil as needed . Place the pork pieces onto the warmed platter in the oven. When finished with all the pork, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3.Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes.
4. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley.
5.Add the pork back into the skillet and simmer about 5 minutes to blend flavors. Serve immediately.