Skillet Parmesan Pork Piccata
Arugula Salad with Pine Nuts
Ingredients
- ¼ cup all-purpose flour
- ¼ cup finely shredded Parmesan cheese
- 6 thin boneless pork chops
- 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 chicken broth
Instructions
- Combine flour and cheese in a shallow dish. Sprinkle pork lightly 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 skillet.
- Reduce heat to medium. Cook artichokes and capers in skillet 1 minute. Add wine; cook 2 minutes, scraping any browned bits from skillet. Add broth and pork. Simmer 5 minutes or until sauce is thickened.
Side Dish Ingredients
- 2 (5-oz) pkg baby arugula
- ¼ cup thinly sliced red onion
- ¼ cup pine nuts
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
Side Dish Instructions
- Combine arugula, onion and nuts in a bowl; drizzle with vinegar and oil. Season with salt and pepper to taste; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
368
|
0
|
368
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
