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
LEMONY PORK PICCATA
A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.
Provided by Jackie Cree
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
- Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
- Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
- Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
- Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g
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
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