Pork Piccata with Lemon Caper Sauce

Pork Piccata with Lemon Caper Sauce Author: Canadian Living Credits: Pork Piccata with Lemon Caper Sauce

  • Portion size 4 servings

Ingredients

  • 8 pork loin centre chop boneless fast fry (about 1 lb/500 g)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 tablespoon rinsed drained caper
  • 1/2 cup sodium-reduced chicken stock
  • 2 tablespoons lemon juice

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 357 mg
  • Protein 26 g
  • Calories 302.0
  • Total fat 18 g
  • Cholesterol 73 mg
  • Saturated fat 4 g
  • Total carbohydrate 7 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork Piccata with Lemon Caper Sauce