Pork Piccata

[homecook]

1-1/2 lbs. pork (thin-sliced boneless pork chops or thinly sliced pork tenderloin) pounded thinly
flour
salt
pepper
lemon
capers
2-3 Tbutter
1/2 to 3/4 cup white wine
1/2 cup chicken broth
mushrooms

Dredge pork in seasoned flour. Melt butter in large skillet and brown the pork. They will cook quick. Put on plate in oven to keep warm. Saute mushrooms.
Deglaze the pan with white wine and chicken broth. Reduce. Add a little lemon juice. Swirl in a couple tablespoons butter. Add pork back into pan and add capers and lemon slices. Heat through.

I've also done this with veal (if I can get it on sale) and b/s chicken breasts pounded thin.

[Starliteny]

MMMMM this looks really good! I love cooking with chicken broth.

[Chowhound]

This is really good. Great flavors and a nice looking dish. I've made it often.
I just can't get it down to 2-3T of butter though. I end up using the whole stick... not that there's anything wrong with that ;^)

[QSis]

mmmmm Looks delicious, Barb!

Lee

[homecook]

Thanks everyone!

I use alot more butter too Fred. I don't know what they were thinking with only 2-3 T. lol

[Chowhound]

Last night I added a little EVOO to the butter, thinking I wouldn't use as much butter this way, but by the time I pulled the pork and added the shrooms, another half stick went in, lol. And last night I used my nickel plated CI pan because I was doing four. I didn't feel like using my 5 qt SS saute pan. Usually I use my 3.5 qt SS saute pan and will go through even more butter.

[QSis]

Just copied and pasted this recipe to make real soon, since I just bought a whole pork loin.

I cut it in thirds and Foodsavered each chunk. Can't wait to try this one.

(Good, huh, Fred? LOL!)

Lee

[Chowhound]

Yep. I make it a lot. Just last week. There's a pic in the what did I cook thread (most likely). Probably because; 1) I like it (lol) and 2) it's a great way to use up mushrooms. I still see a half a lemon in the fridge and I've got some mushrooms, too. The thought crossed my mind to make it again in the next day or two...

I slice my pork loins and package them up in three or four packs just to make this. I also save a hunk for the DO.

[Cooksie]

Aha! Here's the magic pork piccata recipe. Will be trying this one very soon.