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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sami aldhwe
[email protected]This recipe is a bit bland for my taste. I would recommend adding more salt and pepper.
Cintia Abarca
[email protected]I've made this recipe several times and it always turns out great. It's a keeper!
Shegil Ahmed
[email protected]This is one of my favorite pork piccata recipes. It's always a hit with my family and friends.
Azalea Jane
[email protected]I would definitely recommend this recipe to anyone who loves pork piccata.
Dauud Yare
[email protected]This recipe is a bit time-consuming, but it's worth it. The pork piccata is absolutely delicious.
S AQ
[email protected]I'm not sure what went wrong, but my pork piccata turned out dry and tough. I followed the recipe exactly, so I'm not sure what happened.
Tproa Am de muyayu
[email protected]This recipe is a great way to use up leftover pork chops. It's also a great dish to serve for a special occasion.
Met Parul Bagum
[email protected]I love the tangy flavor of the lemon-butter sauce in this dish. It's the perfect complement to the tender pork.
Dorothy Williams
[email protected]Pork piccata is a classic Italian dish that is easy to make and always a crowd-pleaser.
mutwiri ikiugu
[email protected]Overall, this is a good recipe for pork piccata. The pork is tender and juicy, and the lemon-butter sauce is flavorful. However, I would recommend making a few adjustments to the recipe, such as reducing the amount of salt and cooking the pork for a
mohammed alqahtani
[email protected]This recipe is not for beginners. The instructions are a bit confusing and the cooking times are not accurate.
balla r king
[email protected]I had some trouble getting the pork to brown evenly. Other than that, the recipe was easy to follow and the results were delicious.
Akuma Lucifer
[email protected]The pork piccata was a bit too salty for my taste, but other than that it was a good recipe.
Abud Majid
[email protected]I followed the recipe exactly and the pork piccata turned out perfectly. I highly recommend this recipe.
Kiki o
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Azarias Manhique
[email protected]I'm not a huge fan of pork, but this dish was surprisingly good. The lemon-butter sauce really made the pork tender and juicy.
Hossain Showrov
[email protected]The pork piccata was easy to make and turned out great! The sauce was especially flavorful.
Shayla Lee
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
Tatiana
[email protected]I love the combination of flavors in this dish. The pork is savory, the lemon is bright and tangy, and the butter adds a richness that brings it all together.
Shamsu Muhd
[email protected]Pork piccata is one of my favorite Italian dishes. This recipe is easy to follow and the results are delicious. The pork is tender and juicy, and the lemon-butter sauce is tangy and flavorful. I served it with rice and roasted vegetables, and it was