Pork Piccata (Low Carb)Submitted by: SHELLPRO
IntroductionA great tasting twist on the Veal/Chicken version. A great tasting twist on the Veal/Chicken version.
4, boneless, trimmed pork sirloins 1/4 in. thick.
.25 c Olive Oil
1 clove minced garlic
1 Tbsp. lemon juice.
.50 c. White Wine
1 Tbsp. minced, capers
1 Tbsp. or dried Parsley or 3 Tbsp. fresh.
Add garlic, juice, wine & capers to the used pan, stirring all around to get the 'brown bits' up & floating in the mixture. Boil hard for one minute, to reduce the liquid a little.
Put the pork back into the mixture, sprinkle with Parsley & simmer another minute to completely warm the pork. Serve immediately! with sauce over the pork or over both it & cooked noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLPRO.