posted by copper 06-08-103 9:12 AM
* Exported from MasterCook *
Pork Piccata
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4(4-oz) boneless center cut pork loin chops, trimmed (or pork tenderloin) -- sliced 1/2" thick
1/3 cup Italian bread crumbs
2 tablespoons olive oil
1/4 cup shallots (or finely diced onion) -- chopped
1 cup chicken broth (or water and one chicken boullion cube)
2 teaspoons corn starch
1 tablespoon lemon juice
1 tablespoon dried parsley
2 teaspoons capers
1 teaspoon lemon rind -- grated
1/8 teaspoon black pepper
8 ounces linguine or spaghetti
Parmesan cheese -- grated
Cook linguine according to package directions, drain well, and lightly dress with small amount of olive oil. Set aside.
Place breadcrumbs in shallow dish. Dredge pork in breadcrumbs. Heat olive oil in large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium.
Add shallots to pan, cook 30 seconds. Stir in 3/4 cup broth and juice, scraping pan to loosen the browned bits. Stir in 1 tablespoon of parsley, capers, rind, and pepper, simmer for 1 minute. Add corn starch to remaining broth, stirring to dissolve, and add to pan. When slightly thickened, return pork to pan, cook until thoroughly heated, about 3-4 minutes. Sprinkle pork with the remaining parsley.
Divide linguine among four plates, top each with a chop plus sauce, sprinkle with Parmesan cheese and serve.
Adapted from a recipe in an older copy of Cooking light.