Pork Piccata with Lemon Broccoli Pasta
Pork Piccata with Lemon Broccoli Pasta is a savory and delicious restaurant-style dinner recipe. This might just taste better than what you can get at any restaurant. Be a world-class chef tonight and try it.
Notes
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Preparation Time10 min
Cooking Time15 min
Ingredients
- 2 center cut pork chops, thinly sliced
- 2 tablespoons flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon capers
- 2 cloves of garlic, chopped
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 lemon (juice and zest)
- 4 ounces short pasta
- 3 cups broccoli florets
- crushed red pepper flakes, salt, pepper, and cayenne pepper to taste
Instructions
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Place a pot of salted water on the stove top to boil. Make sure it’s large enough for both the broccoli and the pasta.
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Place each pork cutlet between 2 sheets of plastic wrap and using the flat side of a meat mallet pound it out to about ¼ inch thickness or until it’s slightly larger than when you started.
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Season the pork with salt pepper and cayenne to taste. You could use paprika in place of the cayenne for a milder flavor. Dredge the pork in the flour and set them aside.
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In a large nonstick skillet, over a medium high heat, melt the butter and oil together then add the pork and sauté for 3 minutes on the first side and 2 minutes on the second side then remove the pork from the pan and set it aside.
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Just prior to starting the sauce, drop the pasta into the boiling water. It needs to be cooked 1-2 minutes shy of the package instructions. The broccoli needs to be added to the same pot 2 minutes after you add the pasta since it doesn’t need quite as long to cook.
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To make the Piccata sauce, in the same pan where you sautéed the pork, over a medium heat, add the capers and garlic and sauté for 2 minutes or until the garlic begins to just get a hint of color.
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Add the wine and chicken broth and simmer for another 2 minutes then grate in the lemon zest and squeeze in the lemon juice then add the pork back to the simmering pan to warm through for 1-2 minutes.
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Remove the pork from the pan and spoon about 1 tablespoon of sauce over each cutlet.
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Drain the pasta and broccoli and toss it into the pan with the remaining pan sauce. Stir to coat the pasta and optionally sprinkle on a little crushed red pepper flakes then the dish is ready to plate and serve.
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