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Pork Piccata

(1 Votes)
15 Min

We used to shy away from a recipe if we were intimidated by its name! But after we decided to try a few of them anyway and found out how good they were, we came up with some shortcuts so that we could all enjoy dishes like this.

What You'll Need:
  • 1 1/2 boneless single center-cut pork loin, cut into 1/2-inch thick slices
  • 1 1/4 cups half-and-half, divided
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon white or black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons butter, divided
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
What To Do:
  1. Lay each pork loin between 2 sheets of plastic wrap and pound with a kitchen mallet or rolling pin to 1/4-inch thickness.
  2. Place 2/3 cup half-and-half in a shallow dish and set aside. In another shallow dish, combine flour, pepper, and paprika; set aside.
  3. Heat 1 tablespoon butter in a large skillet over medium-high heat. Completely coat pork with half-and-half then flour mixture. Cook 4 to 6 minutes per side, until golden brown. Remove pork to a covered platter to keep warm. If necessary, repeat process using remaining butter until all pork is cooked and set aside.
  4. Add wine, lemon juice, thyme, and salt to skillet and cook an additional 3 minutes over medium-low heat. Add remaining half-and-half and reduce heat to low.
  5. Return pork to skillet and simmer 3 to 4 minutes until thoroughly heated and sauce is creamy.

Want even more tasty pork recipes? Then check out our free eCookbook, Our Best Pork Recipes: 35 Easy Recipes for Pork Chops, Pork Roasts, and More.

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I make Pork Piccata often, I don't use 1/2 & 1/2, I just dust the pork lightly then brown it, but the next time I am going to try the 1/2 & 1/2. I also use Capers, a must have in a Piccata. Thank you for all the recipes you offer.


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