PORK CHOP PICCATA WITH SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
- Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
- Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
- Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.
Nutrition Facts : Calories 640, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 1111 milligrams, Sodium 432 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 37 grams, Sugar 2 grams
PORK PICCATA
This recipe came from a Time-Life recipe book and originally called for veal; however, since veal is so expensive and difficult to come by, I use pork with the same very tasty results. I like to serve this with crusty French bread and a green salad.
Provided by Mary Alice Zurbach
Categories Pork
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Pound chops between sheets of plastic wrap with flat side of meat mallet.
- Cut meat into bite-sized pieces.
- Mix flour, salt and pepper.
- Dip pieces in flour mixture.
- Cut 6-8 paper thin slices of lemon.
- Set aside.
- Squeeze remaining lemon for juice (you should have about 1/4 cup).
- Brown pork pieces in olive oil and remove from pan.
- Pour in 1/2 cup of broth and deglze pan, Turn heat down to simmer, return meat to pan and place lemon slices on top of meat.
- Cover and simmer for 15 min.
- Remove lemon slices and discard.
- Remove meat from pan and keep warm.
- Add remaining broth, simmer for about 5 min.
- then add lemon juice, simmer a little longer; add a small blob of butter to the pan and swirl.
- This adds a nice gloss to the sauce.
- Return meat to pan to warm.
Nutrition Facts : Calories 592, Fat 26, SaturatedFat 9.2, Cholesterol 247.9, Sodium 513.2, Carbohydrate 4, Fiber 1.2, Sugar 1.1, Protein 81.2
PORK LOIN PICCATA
Whether it's veal, pork or chicken, I just love Piccata! I think I've yet to try a recipe for this Italian favorite that I didn't like and this one is no exception! Yummy!
Provided by Amy H.
Categories Pork
Time 55m
Number Of Ingredients 14
Steps:
- 1. Place the tenderloin between two sheets of waxed paper and flatten to 1/8 inch thickness with a meat mallet or rolling pin. Set aside.
- 2. Combine egg and milk in a shallow dish; mix well. Combine flour, salt and pepper in a shallow dish. Stir well. Dip pork into egg mixture and roll in flour mixture.
- 3. Coat a large skillet with about 1/4 inch olive oil and heat over medium heat; When hot, add meat and cook until golden brown and cooked through; turning once. About 3-4 minutes on each side. Add a bit more oil only if needed during the cooking process. Keep warm on a serving platter.
- 4. Drain oil and wipe pan clean. Melt 1/4 cup butter in skillet. Add flour to melted butter and stir until well blended and only very slightly browned. Add chicken broth and lemon juice to skillet; cook 2-3 minutes until thickened. Remove from heat and stir in 1 Tbsp. white wine. Pour over pork; garnish with lemon slices and fresh parsley if desired. Serve with rice or pasta.
PORK PICCATA
This is one of my husband's favorite recipes. He considers this comfort food. I found this recipe in a magazine (can't remember which) and made a few tweaks to suit our tastes. I typically serve it over garlic mashed potatoes to catch the delicious lemony sauce. I hope you enjoy it as much as we do.
Provided by Lusil
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Slice tenderloin into 1/2 inch pieces.
- Dredge in breadcrumbs.
- Heat olive oil on in a large skillet to medium high heat and brown pork for 3- 4 minutes each side until golden brown.
- Remove pork from pan and reduce heat to medium.
- Add shallots and garlic to pan and cook for 45 seconds.
- Add broth and lemon juice, scraping pan to loosen any browned bits.
- Stir in parsley, capers and pepper and simmer 2 to 3 minutes.
- Return pork to pan and cook 5- 10 minutes until thoroughly heated.
- Serve over garlic mashed potatoes or rice.
Nutrition Facts : Calories 181.2, Fat 7.3, SaturatedFat 2, Cholesterol 50, Sodium 447.9, Carbohydrate 9.6, Fiber 0.6, Sugar 0.9, Protein 18.6
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