This might be a bit nerdy, but I’ll confess, when I plan out our menu for the week, I use a small notebook. And for whatever reason, I don’t throw them away (they keep a special place in the kitchen junk drawer). When I get in a rut meal planning, they’re great to take out and browse to see what hasn’t been on the menu in a while. Which brings us to pork chops piccata.

2 eggs
2 tbsp Dijon mustard
1/2 cup seasoned bread crumbs
4 boneless pork chops
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 chopped shallot
1/2 cup dry white wine
3/4 cup chicken stock
3 tbsp capers
2 tbsp lemon juice

In a shallow dish, whisk the eggs and mustard. Use another shallow dish for the breadcrumbs. Dip the pork chops in the egg mixture, then coat with the bread crumbs. Once the pork chops are ready, heat the butter and olive oil in a large skillet. Cook the pork chops three minute per side (until they’re nicely browned). Remove to a plate. Sauté the shallot until soft, then add the wine. Cook for a minute or so. Add the stock, capers and lemon juice. Add the pork chops back to the pan and simmer for five minutes until the pork chops are cooked through.

Serve with mashed potatoes and your veggie of juice. The most important part is to be sure to spoon the pan sauce over the chops (and potatoes if you are so inclined!) The sauce is so good because of the caper, lemon and wine combination – I always wish there was more!

Eat well friends!