Bright Lemon Pork Piccata

1. 1

   Preheat the oven to 300 degrees F (150 degrees C).

2. 2

   Pound the pork chops between 2 sheets of waxed paper or plastic wrap until very thin, about 1/8 inch.

3. 3

   Combine the flour, salt, and pepper in a shallow bowl. Dredge both sides of each pork chop in the flour mixture, shaking off any excess flour.

4. 4

   Heat the butter in a large skillet over medium heat until it begins to sizzle. Add the shallots and arrange the pork chops in a single layer, working in batches if necessary. Cook the pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer the pork chops to a baking dish and loosely tent with aluminum foil, reserving the shallots and browned bits in the skillet.

5. 5

   Bake the pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should register at least 145 degrees F (63 degrees C).

6. 6

   Pour the wine and chicken stock into the skillet and bring to a boil, scraping up the browned bits from the bottom with a wooden spoon. Reduce the heat and simmer until the sauce is reduced by half, 2 to 5 minutes. Stir the lemon juice into the sauce.

7. 7

   Drizzle the sauce over the pork chops and top with the parsley, lemon zest, and capers.

• Calories 338.75 kcal Moderate
• Protein 32.29 g Good Source
• Carbs 21.44 g Moderate
• Total Fat 13.06 g Moderate
• Saturated Fat 7.08 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 82.83 mg High
• Sodium 2235.49 mg High
• Fiber 1.02 g Low Source
• Sugar 6.31 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 11.01 mg Low Source
• Iron 3.3 mg Moderate
• Potassium 48.01 mg Low Source
• Vitamin A 126.52 mcg_rae Moderate
• Vitamin C 8.15 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Onions 🧅
• Alcohol 🚫🍷