Pork Picatta
Serving Size : 4
1 pound boneless pork top loin chops -- 4
chops--pounded flat
garlic powder -- to taste
onion salt -- to taste
black pepper -- to taste
cayenne -- to taste
1
cup flour -- for dredging
4 tablespoons
butter -- divided
2 tablespoons olive
oil
1 small onion -- diced
2
tablespoons capers
1 lemon
1
cup dry white wine
Pound pork to an even thickness. Season to taste with garlic powder, onion salt, black pepper, and cayenne.
Dredge in flour shaking off excess.
In a large sauté pan, melt 2 T. butter and olive oil and add pork when butter is sizzling. Cook pork until
golden brown and almost cooked through, 3 to 4 minutes per side; remove from pan and set aside.
Add onions to the pan and cook until translucent and
starting to turn golden; about 3-4 minutes.
Sweep onions to the side and add pork back to pan along with the capers. Squeeze lemon over pork and
allow it to sizzle off and absorb in and then add white wine and bring to a boil. Simmer until cooked thru; about 5 minutes.
Adjust seasoning with more fresh lemon juice, salt and pepper, if needed. Add remaining 2 T. butter just before serving and
allow to melt into the sauce.
Per
Serving (excluding unknown items): 460 Calories; 24g Fat (50.3% calories from fat); 24g Protein; 28g Carbohydrate; 2g Dietary
Fiber; 82mg Cholesterol; 203mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit;
3 1/2 Fat; 0 Other Carbohydrates.
