Pork Piccata

Ingredients: (Conversion Chart)

• ¼ cup dry seasoned breadcrumbs
• 4 (4-ounce) boneless, center-cut loin pork chops, trimmed
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• 2/3 cup water
• 3 tablespoons chopped fresh parsley, divided
• 2 tablespoons drained capers, rinsed
• ¼ teaspoon black pepper
• 1 lemon, peeled, pithed, sliced and seeded
• Rice (optional)

Directions:

1. Place breadcrumbs in a shallow dish, and dredge chops in breadcrumbs, pressing crumbs firmly into pork.
2. In a large nonstick skillet, heat oil and 1 tablespoon butter over medium-high heat. Add chops, and cook 3 minutes each side, or until golden brown. Transfer chops to a platter.
3. To drippings in skillet, add water, 1½ tablespoons parsley, capers, and pepper, and simmer until liquid is reduced by half, about 1 minute. Add lemon slices. Remove from heat, and swirl in remaining 1 tablespoon butter until emulsified. Spoon mixture over chops, sprinkle with remaining parsley, and serve with rice, if desired.

Nutrition Info: