TASTEBUD POPPIN' PORK PICCATA
"Recipe courtesy of Guy Fieri, on behalf of the National Pork Board from the website PorkBeinspired.com.
Provided by queen_jane
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine wine, garlic, lemon peel and 3 tablespoons juice, 3 tablespoons capers, mustard, 2 teaspoons cracked pepper and 1 teaspoon salt in small bowl.
- Place pork in single layer in 2 1/2 gallon resealable plastic bag or large glass baking dish. Pour wine mixture over pork. If using bag, close bag to seal. Turn bag or pork over in dish to coat with wine marinade. Marinate for 30 minutes at room temperature.
- or in refrigerator for up to 1 hour.
- Preheat gas grill to medium-high heat for direct grilling. Remove steaks from marinade, brushing off any large pieces and reserving marinade. Transfer marinade to small sauce pan. Bring to boil; reduce heat. Simmer, uncovered, for 1 minute; remove from heat.
- Grill steaks, uncovered, for 6 to 10 minutes or until the internal temperature reaches 155 degrees F, turning steaks over halfway during grilling and brushing occasionally with reserved marinade. Transfer steaks to carving board. Loosely cover with foil; let rest for 5 minutes.
- Remove foil. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with remaining 1 tablespoon lemon juice, parsley and remaining 1 tablespoon capers.
- Cut into serving pieces before serving.
Nutrition Facts : Calories 46.8, Fat 0.2, SaturatedFat 0.1, Sodium 985.6, Carbohydrate 6.3, Fiber 1.1, Sugar 0.9, Protein 1
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
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
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
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