Pork Piccata

Ellen Whiteman

Pork Piccata is a savory Italian dish with a lemon flavor. It is made with boneless center-cut loin pork chops coated in Italian seasoned bread crumbs and cooked in olive oil. The dish is served with a sauce made from chopped shallots, fat-free low-sodium chicken broth, fresh lemon juice, chopped fresh parsley, capers, lemon zest, and black pepper. It is a delicious and flavorful dish with Mediterranean-style influences.

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🍖 KETO
Italian cuisine
lemon flavor
savory
Mediterranean style
herbs

10 mins

10 mins

Nutritional Value

Protein - N/A
Fat - N/A
Carbohydrates - N/A

Ingredients

Total: 10Serves: 4
1/3 cup Italian-seasoned bread crumbs
4 4-oz. boneless center-cut loin pork chops, trimmed (about 1/2 inch thick and well-marbled)
1 T. olive oil
1/4 cup chopped shallots
1 cup fat-free, low-sodium chicken broth
1 T. fresh lemon juice
3 T. chopped fresh parsley (divided)
Notes:

divided

2 t. capers
1 t. lemon zest
1/8 t. black pepper

Instructions

Step 1 : Dredging the pork

Place the bread crumbs in a shallow dish. Dredge pork in bread crumbs.

Step 2 : Cooking the pork

Heat olive oil in a large skillet over medium-high heat.

Step 3 : Cooking the pork

Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan.

Step 4 : Preparing the sauce

Reduce heat to medium.

Step 5 : Preparing the sauce

Add shallots to pan, cook 30 seconds.

Step 6 : Preparing the sauce

Stir in broth and juice scraping pan to loosen the browned bits.

Step 7 : Preparing the sauce

Stir in 1 1/2 tablespoons parsley, capers, rind and pepper; simmer 1 minute.

Step 8 : Finishing the dish

Return pork to pan, cook 3 minutes or until thoroughly heated.

Step 9 : Finishing the dish

Sprinkle pork with 1 1/2 tablespoons parsley.

User Ingredient

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