PORK PICCATA
This recipe came from a Time-Life recipe book and originally called for veal; however, since veal is so expensive and difficult to come by, I use pork with the same very tasty results. I like to serve this with crusty French bread and a green salad.
Provided by Mary Alice Zurbach
Categories Pork
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Pound chops between sheets of plastic wrap with flat side of meat mallet.
- Cut meat into bite-sized pieces.
- Mix flour, salt and pepper.
- Dip pieces in flour mixture.
- Cut 6-8 paper thin slices of lemon.
- Set aside.
- Squeeze remaining lemon for juice (you should have about 1/4 cup).
- Brown pork pieces in olive oil and remove from pan.
- Pour in 1/2 cup of broth and deglze pan, Turn heat down to simmer, return meat to pan and place lemon slices on top of meat.
- Cover and simmer for 15 min.
- Remove lemon slices and discard.
- Remove meat from pan and keep warm.
- Add remaining broth, simmer for about 5 min.
- then add lemon juice, simmer a little longer; add a small blob of butter to the pan and swirl.
- This adds a nice gloss to the sauce.
- Return meat to pan to warm.
Nutrition Facts : Calories 592, Fat 26, SaturatedFat 9.2, Cholesterol 247.9, Sodium 513.2, Carbohydrate 4, Fiber 1.2, Sugar 1.1, Protein 81.2
LEMONY PORK PICCATA
A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.
Provided by Jackie Cree
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
- Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
- Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
- Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
- Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g
PORK PICCATA MY WAY
I love pork, my hubby loves veal, or even chicken, which is fabulous because you can exchange the pork for any of the above. This goes great with a tossed salad and a glass of wine, or two! I personally add extra wine, butter and olive oil, so that I have lots of the wine sauce.I recommend that you try it by the recipe and then you can adjust the sauce ingredients to suit you. Some like a lot of sauce like I do, others don't. I found this in a paperback at the check stand.
Provided by FLUFFSTER
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut each tenderloin into 6 (2 oz) medallions.
- Place between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-"inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, and pepper; dredge pork in flour mixture.
- Cook half of the pork in 1 1/2 tablespoons olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned.
- Remove from skillet; keep warm.
- Repeat procedure with remaining pork and olive oil.
- Add wine and lemon juice to skillet; cook until thoroughly heated.
- Add butter, chopped parsley, and capers, stirring until butter melts.
- Arrange pork medallions over fettuccine; drizzle with wine mixture.
- Garnish, if desired.
- Serve immediately.
Nutrition Facts : Calories 306.8, Fat 16.7, SaturatedFat 6, Cholesterol 89, Sodium 370.1, Carbohydrate 10.2, Fiber 0.5, Sugar 0.8, Protein 24.8
PORK CHOP PICCATA WITH SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
- Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
- Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
- Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.
Nutrition Facts : Calories 640, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 1111 milligrams, Sodium 432 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 37 grams, Sugar 2 grams
PORK PICCATA RECIPE - (4.4/5)
Provided by á-44409
Number Of Ingredients 10
Steps:
- Salt and pepper medallions and coat with flour. Heat olive oil in large skillet and brown the pork on both sides, transfer to plate. Add the garlic to the same skillet, then immediately add the wine and cook over medium high heat. As the wine reduces, stir to dissolve the small bits and juices remaining in the pan from the meat. Cook until the wine is reduced by about half, 5-6 minutes. Add broth and lemon juice, cook additional 5 minutes. Return pork medallions to the skillet and heat until the sauce thickens and the meat is cooked, about another 20 minutes. Serve over pasta, potatoes or rice, top with parsley.
PORK LOIN PICCATA
A restaurant classic, 'piccata' sauce is made with capers and lemon juice for a sprightly contrast to mild pork chops; juices from the pan add depth of flavor. The same sauce also works well for flattened boneless chicken breasts.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Season pork with salt and pepper. Dredge chops in flour.
- Heat butter and olive oil in large nonstick skillet over medium high heat until butter is melted and foamy. Cook chops 6 to 8 minutes, turning once, or until well browned on both sides. Remove to serving platter and cover to keep warm.
- Add lemon juice, wine and remaining 2 tablespoons butter to pan. Cook 2 minutes, scraping up browned bits. Stir in remaining ingredients and pour over chops.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 5 g, Cholesterol 72.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 19 g, SaturatedFat 6.1 g, Sodium 208 mg, Sugar 0.3 g
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