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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 315.9
  • Total Fat: 14.0 g
  • Cholesterol: 93.5 mg
  • Sodium: 588.0 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 36.6 g

View full nutritional breakdown of Pork Piccata calories by ingredient
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Pork Piccata

Submitted by: PNICOLET1

Introduction

Lemon, butter and capers give this dish delicious flavor. A side of garlicky spinach - made in the same pan - makes it an easy weeknight meal. Lemon, butter and capers give this dish delicious flavor. A side of garlicky spinach - made in the same pan - makes it an easy weeknight meal.
Number of Servings: 4

Ingredients

    3 Tbsp flour
    1 tsp salt, divided
    1/4 tsp black pepper, freshly ground, devided
    1 lb uncooked lean pork tenderloin, trimmed and cut into 16 thin pieces
    2 1/2 tsp olive oil, divided
    3/4 cup chicken broth
    1/4 cup lemon juice
    2 tsp corn starch
    2 tsp butter
    1 Tbsp capers, drained
    1/2 tsp minced garlic
    12 oz fresh baby spinach

Directions

In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over both sides of pork, shaking off excess.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork (in 2 batches if necessary) and cook until just cooked through and golden, about 1 1/2 minutes per side; set aside on a serving plate and cover to keep warm.

In a cup, whisk together broth, lemon juice, cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended. Pour into same skillet and whisk to combine with pan drippings; simmer until slightly thickened, about 1 minute. Remove skillet from heat; stir in butter until melted. Stir in capers and spoon over pork; cover to keep warm.

Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down; cook, tossing, until wilted and tender, about 2 minutes. Sprinkle with remaining 1/4 teaspoon salt, a pinch of pepper and serve with pork. Yields 4 slices pork, about 3 tablespoons sauce and 1/2 cup spinach per serving.

Serving Size: 4 slices of pork, 3 tablespoons sauce and 1/2 cup spinach per serving

Number of Servings: 4

Recipe submitted by SparkPeople user PNICOLET1.






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