Breaking Bread: Pork Piccata
Jan 09, 2015 03:35PM
● By Jason Huddle
CABARRUS MAGAZINE IS HAPPY TO FEATURE PERSONAL CHEF CAMILLA FERGUSON. SHE BRINGS ONE OF HER OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, SO BON APPETIT!
INGREDIENTS 1/2-cup Italian-seasoned breadcrumbs 4 boneless center-cut loin pork chops (about 1/2” thick); can also use veal cutlets 1 tablespoon olive oil 1/4-cup chopped shallots 1 cup chicken broth 1 lemon, juiced (can just juice directly into pan) 3 tablespoons chopped fresh parsley 2 tablespoons capers Salt & pepper
Press breadcrumbs into both sides of pork. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown; remove from pan. Reduce heat to medium. Add shallots to pan; cook 30 seconds. Stir in broth and juice, scraping pan to loosen the browned bits. Stir in 1 1/2 tablespoons parsley, capers, salt and pepper; simmer 1 minute. Return pork to pan, cook 3 minutes or until thoroughly heated. Sprinkle pork with 1 1/2 tablespoons parsley. Serve with sauteed red potatoes and onion or with squash rounds, if desired. Serves 4.