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| Lemony Pork Piccata |
"A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious."
Ingredients :
- 4 pork chops
- 1/2 cup all-purpose flour
- salt and ground black pepper to taste
- 3 tablespoons unsalted butter
- 2 tablespoons sliced shallots
- 1/3 cup dry white wine
- 1/4 cup chicken stock
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon zest
- 1 tablespoon capers
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 45M |
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- 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.
Notes :
- Sweet onions can be used in place of the shallots, if desired. Add 1 clove minced garlic if using sweet onion in place of shallot.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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