Pork Piccata
This 30-minute meal looks like it took hours to put together. And that sauce? You can’t go wrong with capers, wine and lemon.
Ingredients
- 2 eggs
- 2 tablespoons Dijon mustard
- ½ cup seasoned dry breadcrumbs
- 4 boneless pork chops
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large shallot chopped
- ½ cup white wine
- ¾ cup chicken broth
- 3 tablespoons capers
- 2 tablespoons lemon juice
Instructions
- In a shallow dish, whisk together the eggs and Dijon mustard. Place the breadcrumbs on a sheet of wax paper. Dip the pork chops in the egg mixture, then coat both sides with breadcrumbs.
- In a large nonstick skillet, heat the butter and olive oil over medium-high heat. Cook the chops for about 3 minutes per side, then remove them from the skillet.
- Add the shallot and sauté for 1 minute. Add the wine and cook for another 1 minute.
- Stir in the chicken broth, capers and lemon juice.
- Return the pork chops to the skillet. Cover and simmer for 3–4 minutes, or until cooked to 145 degrees.
- Rest for 3 minutes before serving
Notes
- You really need something like mashed potatoes to soak up all the sauce
- If you want to skip the wine, just use a little extra chicken broth