Pork Piccata
1/3 cup Italian-seasoned breadcrumbs 4 (4-ounce) boneless center-cut loin pork chops, trimmed (about 1/2 inch thick) 1 tablespoon olive oil 1/4 cup chopped shallots 1 cup chicken broth 1 tablespoon fresh lemon juice 3 tablespoons chopped fresh parsley, divided 2 teaspoons capers 1 teaspoon grated lemon rind 1/8 teaspoon black pepper
Place the breadcrumbs in a shallow dish. Dredge pork in breadcrumbs. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium.
Add shallots to pan; cook 30 seconds. Stir in broth and juice, scraping pan to loosen the browned bits. Stir in 1 and 1/2 tablespoons parsley, capers, rind, and pepper; simmer 1 minute.
Return pork to pan; cook 3 minutes or until thoroughly heated. Sprinkle pork with 1 and 1/2 tablespoons parsley.
Yield: 4 servings
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