Lemony Pork Piccata
Spinach-Parmesan Pasta
Ingredients
- ½ lb thin-sliced pork chops
- 2 Tbsp all-purpose flour
- ½ tsp lemon-pepper seasoning
- 2 Tbsp butter
- ¼ cup chicken broth
- 2 Tbsp fresh lemon juice
- 1 Tbsp capers
Instructions
- Season pork chops lightly with salt and pepper.
- Stir together flour and lemon-pepper in a shallow dish; dredge pork in mixture.
- Melt butter in a nonstick skillet over medium-high heat. Add pork, and cook 3 to 4 minutes per side or until browned. Remove from skillet, and set aside.
- Add broth, lemon juice and capers to skillet, scraping up browned bits with a wooden spoon; cook 2 to 3 minutes or until slightly thickened.
- Return pork to skillet, and cook 1 minute; serve over pasta.
Side Dish Ingredients
- ½ (16-oz) pkg bow-tie pasta
- 2 Tbsp butter
- 1 clove garlic, minced
- ½ (10-oz) pkg spinach
- ½ cup shredded Parmesan cheese, divided
Side Dish Instructions
- Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- Melt butter in a large skillet; add garlic, and sauté 2 to 3 minutes.
- Add cooked pasta, spinach and ¼ cup Parmesan. Add enough reserved pasta water to make a thin sauce.
- Season with salt and pepper to taste, and top with ¼ cup Parmesan.
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