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Pork Piccata Recipe

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This recipe for Pork Piccata, by , is from The Otsuka Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Otsuka
Added: Friday, March 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup Italian seasoned bread crumbs
4 (4 oz) boneless center cut loin pork chops
1 tbsp olive oil
1/4 cup shallots
1 (or 2) cups chicken broth (low sodium is good too)
1 tbsp fresh lemon juice
3 tbsp chopped fresh parsley (divided)
2 tsp capers
1/8 tsp black pepper
1 tsp grated lemon rind (optional)

Directions:
Directions:
Coat pork chops with bread crumbs. Heat oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium. Add shallots to pan; cook 30 seconds. Stir in broth and lemon juice, scraping pan to loosen the browned bits. Stir in 1 1/2 tsps parsley, capers, lemon rind and pepper; simmer for a few minutes. Add more broth or lemon juice by taste. For a thick sauce, add cornstarch w/water. Place pork chops back into the pan and simmer for approximately 3 minutes to re-heat pork chops. Garnish with the remaining parsley.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
We have found this to be a fairly easy and tasty recipe. No butter and low sodium make it a healthy recipe (I think).

 

 

 

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