Place pork chops, 2 at a time, in a large ziploc
bag. Using the bottom of a skillet, flatten the
chops to about 1/4 inch (you can use rolling pin
instead).
In skillet, melt half the butter and olive oil
together over medium-high heat. Salt the pork on
both sides. Dredge the pork in the flour.
Saute the pork on each side at least 4-5 minutes, or
until nicely browned. Remove the pork from the pan
and keep warm.
To the skillet add the chicken broth and whisk up
the browned bits off the bottom of the pan,
cooking for about a minute. Now add the lemon
juice and cook for another 1-2 minutes or until
slightly reduced. Add the capers and remaining
butter, and return the pork to the skillet,
turning to coat. Serve with sauce spooned over
top.
Originally Submitted
6/16/2013
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