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Pork Piccata

Source of Recipe


Cooking Light-10/01






List of Ingredients



• 1/3 cup Italian-seasoned breadcrumbs
  
• 4 (4 ounce) boneless center-cut pork chops, trimmed (about 1/2-ich thick)
  
• 1 tablespoon olive oil
  
• 1/4 cup chopped shallots
  
• 1 cup fat-free, low-sodium 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
  






Instructions



1. Place the breadcrumbs in a shallow dish. Dredge pork in breadcrumbs. Heat oil in a large skillet over medium-high heat. Cook pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium.
   
   
2. Add shallots to pan; cook 3 seconds. Stir in broth ad juice, scraping pan to loosen browned bits. Stir in 1 1/2 tablespoons parsley, capers, rind, and pepper; simmer 1 minute. Return pork to pan; cook 3 minutes or until thoroughly heated. Sprinkle with 1 1/2 tablespoons parsley.
   
   
3. Yield: 4 servings (serving size: 1 pork chop and 2 tablespoons sauce). 276 cal, 14g fat, 26.3g pro, 9.7g carb, 0.7g fiber, 61mg chol, 1.mg iron, 458mg sod, 24mg calc.