This was my new recipe for week 6 2013 recipe challenge. We really enjoyed it but I thought it could do with a more lemony flavour and also I had to thicken the sauce slightly with cornstarch. Still, a keeper that could be used with any meat such veal or chicken.
Pork Piccata with Lemon Caper Sauce
By The Canadian Living Test Kitchen
This recipe makes 4 serving(s)
8pork loin centre chops, boneless fast fry (about 1 lb/500 g)
1/4cup(60 mL) all-purpose flour
1/4tsp(1 mL) salt
1/4tsp(1 mL) pepper
3tbsp(45 mL) extra-virgin olive oil
3cloves garlic, minced
1tbsp(15 mL) rinsed drained capers Nope, I won't add as we both dislike them.
1/2cup(125 mL) sodium-reduced chicken stock
2tbsp(30 mL) lemon juice it needs more so add to taste!
Between sheets of plastic wrap, pound pork to scant 1/4-inch (5 mm) thickness. In plastic bag, combine flour, salt and pepper. One piece at a time, shake pork in flour mixture to coat.
In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; fry pork, turning once, in 2 batches and adding more oil as necessary, until golden and just a hint of pink remains inside, about 3 minutes. Transfer to plate; keep warm.
Add remaining oil to pan; fry garlic and capers over medium heat for 1 minute. Add stock and lemon juice; boil for 1 minute. Serve with pork.