A tantalizing pork version of the classicItalian veal dish, featuring tender pork scallops served in abuttery lemon and white wine pan sauce laced with capers.
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Pork Piccata
1 1/2 pounds thinly sliced boneless porkloin scallops (about 1/4-inch thick)Kosher or sea salt and freshly groundpepper to taste6 tablespoons butter – divided use1 tablespoon vegetable oil1/2 cup dry white wine3 tablespoons fresh lemon juice3 tablespoons bottled capers, drained3 tablespoons chopped fresh Italian (flat-leaf)parsley leavesHot buttered pasta for accompaniment (optional)
Makes 6 servings.
Tip: Chicken or veal scallops can be usedin place of the pork.
Nutritional Information Per Serving (1/6of recipe): 272.1 calories; 54% calories from fat; 16.5g totalfat; 92.9mg cholesterol; 420.0mg sodium; 580.6mg potassium; 1.2gcarbohydrates; 0.2g fiber; 0.2g sugar; 0.9g net carbs; 25.8gprotein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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