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Pork Piccata with Lemon Caper Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Pork Piccata with Lemon Caper Sauce

This recipe makes 4 servings

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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

Ingredients

  • 8 pork loin centre chops, boneless fast fry (about 1 lb/500 g)
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp rinsed drained capers
  • 1/2 cup sodium-reduced chicken stock
  • 2 tbsp lemon 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

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