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Lemony Pork Piccata Recipe

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This recipe for Lemony Pork Piccata is from Del Webb Cane Bay, 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:  
3 tablespoon all-purpose flour
½ teaspoon salt
Lean Pork loin (cut into ½ inch thick pieces) (1 lb. serves 4 people)
1 tablespoon unsalted butter
2 teaspoon extra virgin olive oil
1/3 cup minced shallot
1 tablespoon minced garlic
1 cup chicken broth
4 tablespoon fresh lemon juice
Fresh mushrooms sliced
2 tablespoon chopped fresh parsley
1 tablespoon grated Parmesan cheese

Directions:
Directions:
In a shallow bowl, combine flour, and 1 teaspoon salt. Dredge pork in flour; set aside.

Heat 2 teaspoon butter and oil in a large nonstick skillet over high heat. Brown pork for 2 to 3 minutes per side, remove from pan and set aside for at least 3 minutes.

Add shallot, garlic, broth, lemon juice to skillet; scrape up any brown bits with a spoon. Bring mixture to a boil over high heat; reduce heat to medium and cook until slightly thick. I also thicken it with a corn starch and water mixture. Add kitchen bouquet to make the sauce a darker brown. Add remaining ¼ teaspoon salt and 1 teaspoon butter.

Return pork to skillet and toss gently to coat with sauce. Add the fresh mushrooms and cook, just slightly. Add lemon zest at this time. Serve drizzled with sauce, parsley, and Parmesan.

 

 

 

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