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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 314.0
  • Total Fat: 19.2 g
  • Cholesterol: 168.1 mg
  • Sodium: 278.0 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 0.5 g
  • Protein: 24.7 g

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

Submitted by: CSTEVENSON

Introduction

This is a quick version of pork piccata that I made up last night when I didn't have time to look for my usual recipe. It's very tangy due to the lack of broth to cut the lemon taste. If you like your sauce less tangy, add a small amount of chicken or vegetable broth (and reduce the lemon juice) to sauce before cooking down, and adjust your calories accordingly. Measurements on lemon juice and vinegar are approximate, as I was eyeing it up, rather than measuring, so play with the proportions to get a flavour you like. I personally like it tangy with lots of capers. White wine is normally used in piccata sauce but I used wine vinegar instead, feel free to sub back, but use a larger quantity of wine. This is a quick version of pork piccata that I made up last night when I didn't have time to look for my usual recipe. It's very tangy due to the lack of broth to cut the lemon taste. If you like your sauce less tangy, add a small amount of chicken or vegetable broth (and reduce the lemon juice) to sauce before cooking down, and adjust your calories accordingly. Measurements on lemon juice and vinegar are approximate, as I was eyeing it up, rather than measuring, so play with the proportions to get a flavour you like. I personally like it tangy with lots of capers. White wine is normally used in piccata sauce but I used wine vinegar instead, feel free to sub back, but use a larger quantity of wine.
Number of Servings: 4

Ingredients

    2 Eggs
    1/3 cup flour
    dash of salt and pepper
    400 grams boneless pork loin chops, fat removed, cut 1/4 inch thick, or pounded to 1/4 inch
    2 tbsp butter or margarine
    1/4 cup lemon juice
    1/8 cup white wine vinegar
    2 tbsp capers

Directions

Beat eggs in small bowl/dish. Mix flour with salt and pepper in another small bowl/dish. Dip pork in egg and dredge in flour then cook in a non stick skillet until lightly browned and cooked through. Remove pork from pan and set aside.

In same pan, melt butter, then add lemon juice and vinegar, deglazing the pan. Add capers. Allow sauce to gently cook down to about half it's original volume, or more. Add pork back to pan. Place on plate and serve with remaining sauce drizzled over the top.

Same sauce/method can be used with chicken, veal or fish instead.

Number of Servings: 4

Recipe submitted by SparkPeople user CSTEVENSON.






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