Pork Piccata with Lemon Caper Sauce
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Recipe based on 2 ratings.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 302 |
| pro | 26 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 7 g |
| fibre | 0 |
| chol | 73 mg |
| sodium | 357 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 10 |
| vit C | 5 |
| folate | 7 |
- Portion size: 4
Ingredients
- 8 8pork loin centre choppork loin centre chops, boneless fast fry (about 1 lb/500 g)
- 1/4 cup 1/4cupall-purpose flour
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 3 tbsp 3tbspextra-virgin olive oil
- 3 3cloves garlic, minced
- 1 tbsp 1tbsprinsed drained capercapers
- 1/2 cup 1/2cupsodium-reduced chicken stock
- 2 tbsp 2tbsplemon juice
Preparation
Between sheets of plastic wrap, pound pork to scant 1/4-inch (5 mm) thickness. In plastic bag, combine flour, salt and pepper. One piece at a time, shake pork in flour mixture to coat.
In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; fry pork, turning once, in 2 batches and adding more oil as necessary, until golden and just a hint of pink remains inside, about 3 minutes. Transfer to plate; keep warm.
Add remaining oil to pan; fry garlic and capers over medium heat for 1 minute. Add stock and lemon juice; boil for 1 minute. Serve with pork.
Source : Canadian Living Magazine: February 2006
