Pork Loin Piccata
Pork picatta, Guy Fieri style. Recipe courtesy of Guy Fieri, celebrity chef.
6 bone-in pork loin chops, 1 1/4-inch thick (about 12 ounces each)
1 cup all-purpose flour
1 tablespoon Italian seasoning
1/2 teaspoon fine sea salt
1 teaspoon ground black pepper - divided use
2 tablespoons olive oil
2 tablespoons butter - divided use
3 tablespoons capers, drained, non-peril
3 tablespoons garlic, minced
1/2 cup dry white wine
3/4 cup chicken stock
2 tablespoons lemon juice
1/4 cup freshly grated Parmesan cheese
- Preheat oven to 300°F (150°C).
- Combine flour, Italian seasoning, salt and 1/2 teaspoon of pepper in medium bowl and mix thoroughly. Dredge pork chops in flour mixture.
- Heat 1 tablespoon each of the oil and butter in large skillet over medium-high heat. Add the pork chops. Cook 3 minutes on each side or until lightly brown. Transfer pork chops to a baking sheet in preheated oven.
- Bake chops in 300°F (150°C) oven for 12 to 15 minutes or until an instant-read thermometer registers 160°F (70°C) when inserted in centers of chops.
- Meanwhile, add capers to skillet and cook for 1 minute, then add garlic and cook about 1 minute or until slightly brown. Remove skillet from heat. Carefully add wine. Return skillet to heat. Add chicken broth, lemon juice, remaining 1/2 teaspoon black pepper and remaining 1 tablespoon butter. Cook, uncovered, over medium-high heat about 5 minutes or until reduced to 3/4 cup. Stir sauce for consistency.
- Transfer pork chops back to sauté pan for about 5 to 10 minutes until an end chop temperature of 160°F (70°C) is reached.
- To serve, transfer pork chops to platter and sprinkle with Parmesan cheese. Garnish with lemon zest.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.