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.