Pork Piccata

Pork Piccata

Serves 2 -3

Piccata sauce is the best. I normally make this with chicken but Doris has these thin slices of pork loin at a great price. You can also make this with salmon. Have fun with it.

 

Here is what you need:

6 thin sliced pork loin chops

2 TBS flour

½ cup white wine or chicken stock, plus more if needed

2 TBS olive oil

3 TBS unsalted butter

1 tsp lemon zest

2 TBS lemon juice

¼ cup capers, rinsed and drained

Kosher salt and pepper

Lemon wedges

fresh chopped parsley

Suggested sides: Angel hair pasta, mashed potatoes, rice or couscous. Also green beans, broccoli, spinach or asparagus.
Another Tip: double the amount of piccata sauce!

 

 

 Here is what you need to do:

Heat oil in a non-stick pan to medium high.

Take your pork and blot it with a paper towel then season on both sides with salt and pepper.

Dredge the pork on both sides with flour, shaking off the excess. Sear the pork on both sides. Since this is so thin it will only take less than two minutes per side. If your pork is thicker of course it will take a bit more time.

Move pork to plate and tent with foil to keep warm. Remember to under cook it a bit because it will continue to cook while under the foil. I like my finished pork with just a touch of pink in the center.

Add wine/broth, lemon zest, lemon juice and capers to the pan that you cooked the pork in.

Stir and let reduce.

Remove from heat and add butter. Stir until the sauce is rich. Taste and season with salt and pepper as needed.

Plate pork, drizzle with sauce and garnish with parsley and serve with lemon wedges.

Let’s Eat!!