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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pork Piccata with Sautéed Grape Tomatoes Recipe

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This recipe for Pork Piccata with Sautéed Grape Tomatoes is from The Tybus Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lemon
¼ c. dry seasoned breadcrumbs
4 boneless center-cut pork chops
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
.67 c. water
2 tbsp. drained capers
1 pt. grape tomatoes
Chopped parsley (optional)
Directions:
Directions:
1. Zest lemon with a micro-plane grater and reserve; cut away remaining peel and white pith from lemon and cut into thin slices; seed and halve slices. Spread breadcrumbs on waxed paper; coat chops with breadcrumbs, pressing crumbs firmly into pork.
2. Heat 1 tablespoon each of the oil and butter in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes per side, or until golden on outside and barely pink in thickest part. Transfer to a platter. To drippings in skillet, add water and capers and boil 1 minute, until liquid is reduced by half; add lemon slices. Off heat, swirl in the remaining 1 tablespoon butter until emulsified; spoon mixture over chops. Cover and keep warm.
3. Heat remaining 1 tablespoon oil in a medium skillet over high heat; add tomatoes. Cook 2 minutes, tossing frequently, until skins start to split and tomatoes soften. Add to platter.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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