Skillet Parmesan Pork Piccata
Arugula Salad with Pine Nuts
Ingredients
- 2 Tbsp all-purpose flour
- 2 Tbsp freshly shredded Parmesan cheese
- 2 thin boneless pork chops
- 1 Tbsp olive oil
- 1 (6.5-oz) jar marinated quartered artichokes, drained
- 1 Tbsp drained capers
- ¼ cup dry white wine (or use chicken broth)
- ¼ 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 hot oil in a small 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. Season with salt and pepper to taste.
Side Dish Ingredients
- 1½ Tbsp olive oil
- ½ Tbsp balsamic vinegar
- ½ tsp Dijon mustard
- 3 cups baby arugula
- 1 Tbsp pine nuts
Side Dish Instructions
- Combine oil, vinegar, and mustard in a bowl. Add arugula; toss. Season with salt and pepper to taste. Sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
360
|
134
|
494
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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