Skillet Parmesan Pork Piccata
Balsamic-Roasted Tomato Zoodles
Ingredients
- ¼ cup all-purpose flour
- ¼ cup finely shredded Parmesan cheese
- 6 (4-oz) thin boneless pork chops
- ½ tsp kosher salt
- ½ tsp pepper
- 3 Tbsp olive oil
- 1 (12-oz) jar marinated artichokes, drained
- 3 Tbsp drained capers
- ¾ cup dry white wine (or use chicken broth)
- ¾ cup low-sodium chicken broth
Instructions
- Combine flour and cheese in a shallow dish. Sprinkle pork with salt and pepper, and dredge in flour mixture.
- Cook pork, in 2 batches, in 1½ Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 2 to 3 minutes per side; remove from pan.
- Reduce heat to medium. Cook artichokes and capers in skillet 1 minute. Add wine; cook 2 minutes, stirring to scrape any browned bits.
- Add broth and pork. Simmer 5 minutes or until sauce is thickened.
Side Dish Ingredients
- 1 (10-oz) pkg mini San Marzano tomatoes (or use grape tomatoes)
- 3 Tbsp olive oil, divided
- 1½ Tbsp balsamic vinegar
- ½ tsp kosher salt, divided
- ¼ tsp pepper
- 1 (16-oz) pkg zucchini spirals
Side Dish Instructions
- Preheat oven to 450°F. Toss together tomatoes, 2 Tbsp oil, vinegar, ¼ tsp salt, and pepper on a rimmed baking sheet.
- Bake 18 to 20 minutes or until tomatoes are blistered and begin to burst, stirring once.
- Toss together zucchini, 1 Tbsp oil, ¼ tsp salt, tomatoes and any pan juices in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
368
|
86
|
454
|
| Fat (g) | 22 | 7 | 29 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 24 | 2 | 26 |
| Carb (g) | 9 | 6 | 15 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 516 | 170 | 686 |
Quick & Healthy Meal Plan
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