Pork Piccata with Lemon and Capers

This pork recipe is tasty and lean- one of my favorites. I found this recipe in Fitness Magazine and have made it several times. The prep is pretty basic and only takes about 25 minutes.  Serve this to house guests to impress them:)

1 lb. Lean Pork Cutlets- I like trader Joe's because they are extra thin and cook quickly (pictured above)
3 tablespoons whole wheat flour
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
5 garlic cloves, 2 minced 3 thinly sliced
1/2 cup dry white wine
1/4 cup low sodium chicken broth
1 10-ounce bag spinach
1 tablespoon unsalted butter
2 tablespoons freshly squeezed lemon juice
4 teaspoons capers, rinsed and drained
2 tablespoons finely chopped flat-leave parsley (or a few sprinkles of parsley from a jar)
*If you want you can add artichokes. I use one can (drained) of artichoke hearts.

Combine flour with 1/4 teaspoon salt and 1/8 teaspoon pepper in a shallow dish. Coat the pork with the mixture.  Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat; add half of the pork and cook until golden on both sides and set aside. Do the same thing with the remaining pork cutlets.

In another empty skillet, add the minced garlic and cook for about a minute.  Add the wine, cook for 3 minutes.  Add the chicken broth and cook for about 2 minutes.

Heat another skillet over medium heat.  Add the sliced garlic, salt and pepper and remaining olive oil.  Add the spinach and sauté, tossing, for about 4 minutes. If you want to add artichokes to the recipe, add them here.

Remove skillet with sauce from heat. Stir in butter, lemon juice, capers and parsley. Divide the spinach among 4 plates, place pork on top and then top with the sauce.

Serves 4

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