Pork Loin Piccata

Seeing as how I had all these capers lurking in the house, and leftover pork loin chops from making the Hot Sour Soup, I had to combine the two.  What can you do with pork and capers? Make a Picatta! Without further ado…

Ingredients
4 pork loin chops, boneless and 1″ thick
flour
salt and pepper
3 TBS butter
1 TBS extra virgin olive oil
2/3 cup of chicken broth
1/4 cup fresh squeezed lemon juice
1/4 cup extra dry vermouth
1/3 cup capers
parsley

Start with the pork loin, and holding the meat flat to the cutting board, cut the chop in half horizontally. Next place a slice of meat flat into a zip lock bag.

Place the slice in a zip lock bag and using a mallet pound

until they are half the thickness

Next, add butter and olive oil to your pan. Get your liquids and capers ready.

Vermouth, chicken broth, lemon juice and capers

Heat the pan with your butter and olive oil over medium high heat. Dredge the strips of meat, and working in batches cook the pork. When the first pieces go in, turn the heat down to medium.

Start to brown the pork

Cook until just browned.

Turn over and continue cooking

As they are done, put them on a plate and set aside.

When all the meat is done, deglaze the pan using the broth, the lemon juice and the vermouth.

Deglaze the pan

Add the capers too!

Add the capers

Bring this up to a boil and cook for about a minute or two. Then add the meat back to the pan. The flour coating that you used on the meat will thicken the sauce a bit. Heat through, turning as you go. This should only take a couple of minutes.

Add back the cooked pork and heat through

Remove the pork from the pan to serve. Tonight I served this with jasmine rice and asparagus!

Dinner is served!

I hope that you enjoy this quick, easy and very tasty dish!

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