Dedicated to our fearless leader, Mary Elizabeth...and to all of us who struggle with our weight but keep coming out to support each other on Tuesday nights. Let's hear from you!
Hank and I had a very special guest for dinner last week...Mary Elizabeth! So of course we fixed a Weight Watcher recipe. This one was from a recent Weekly and it was beyond delicious!
We liked this so much, we tried making it with chicken a few days later and loved it that way too.
Here's the recipe: Lemony Pork Piccata
Ratings (85)
6PointsPlus Value
Prep time: 18 min
Cook time: 10 min
Other time: 0 min
Serves: 4
Tender pork cutlets are coated in a deliciously tangy sauce in this riff on the Italian classic.
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Ingredients
2 Tbsp all-purpose flour
1 1/4 tsp kosher salt, divided
1/4 tsp black pepper
1 pound(s) uncooked lean only pork loin, four 4 oz pieces, pounded 1/8-inch thin
1 Tbsp unsalted butter, divided
2 tsp olive oil, extra virgin
1/4 cup(s) uncooked shallot(s), minced
1 tsp minced garlic
1/2 cup(s) reduced-sodium chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers, chopped
2 Tbsp fresh parsley, chopped
1 Tbsp grated Parmesan cheese, such as Parmigiano Reggiano
1 tsp lemon zest
Instructions
In a shallow bowl, combine flour, 1 teaspoon salt and pepper. Dredge pounded pork in flour; set aside.
Heat 2 teaspoons each butter and oil in a large nonstick skillet over high heat. Brown pork for 2 to 3 minutes per side, until internal temperature is 145ºF; remove from pan and set aside for at least 3 minutes.
Add shallot, garlic, broth, lemon juice and capers to skillet; scrape up any brown bits with a spoon. Bring mixture to a boil over high heat; reduce heat to medium and cook until slightly thick, stirring a few times. Season sauce with remaining 1/4 teaspoon salt; whisk in remaining 1 teaspoon butter.
Return pork to skillet and toss gently to coat with sauce; serve drizzled with sauce, parsley and Parmesan. Garnish with lemon zest. Yields about 3 1/2 ounces pork per serving.
