Pork Piccata
photo by Rita1652
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
2-3
ingredients
- 4 -6 thinly sliced boneless pork chops
- flour (for dredging)
- salt and pepper
- 3⁄4 cup beef broth
- 1 large lemon
- olive oil
- butter
directions
- 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.
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Reviews
-
I rated this recipe a 5 star. I too love Veal Piccata and find that veal is too expensive. I didn't have any pork chops but I did use pork lion instead. I doubled the recipe for leftovers and at the end of the meal my leftovers were gone. My 4 year son had four slices. This was easy make and the taste was awesome.
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RECIPE SUBMITTED BY
Mary Alice Zurbach
Tucson, AZ
Born in Aroostook County, Maine. Have lived in New York City, Lake Placid, NY, San Diego, CA, St. Petersburg, FL, Santa Rosa, CA and am now living in Tucson, AZ. I am now retired and love to crochet. I'm always looking for new, easy recipes. My favorite cookbook is the Internet, especially Recipezaar. One of my pet peeves? People who don't run a spell check on items they have submitted or just don't edit their items. My grandson just returned from Afghanistan after having been there for a year. He also spent a year in Iraq. I'm very proud of my handsome grandson and my 2 beautiful great-granddaughters.