Pork Piccata

For those who do not like veal here is an easy recipe with a nice sauce that is made by deglazing the pan with lemon juice and chicken broth.

• Ready In: 17 mins
• Serves: 4

Ingredients

• 1⁄3 cup  Italian seasoned breadcrumbs
• 4 (4 ounce)  boneless center cut pork chops, trimmed
• 1  tablespoon olive oil
• 1⁄4 cup shallot, chopped
• 1  cup chicken broth
• 1  tablespoon fresh lemon juice
• 3  tablespoons fresh parsley, chopped and divided
• 2  teaspoons capers
• 1  teaspoon  grated lemon rind
• 1⁄8 teaspoon black pepper

Directions

1. Place the breadcrumbs in a shallow dish; dredge pork in crumbs.
2. Heat olive oil in a large skillet over medium-high heat.
3. Cook the pork for 2 minutes on each side or until golden brown.
4. Remove pork from pan.
5. Reduce heat to medium.
6. Add shallots to pan and cook 30 seconds.
7. Stir in broth and lemon juice, scraping the pan to loosen the browned bits.
8. Stir in 1 1/2 Tablespoons fresh parsley, capers, lemon rind, and pepper; simmer 1 minute.
9. Return pork to pan; cook 3 minutes or until thouroughly heated.
10. Sprinkle with remaining parsley and garnish with lemon slices if you wish.