Pork Piccata

Ingredients:

• 4 (4 oz.) boneless center-cut pork loin chops, well trimmed
• 2 tbsp. whole wheat flour
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1/3 cup dry white wine
• 3 tbsp. fresh lemon juice
• 1 tsp. trans-fat-free margarine
• 2 tbsp. chopped fresh parsley

Makes 4 Servings

1.  Place the pork chops between 2 pieces of parchment paper or waxed paper. With a meat pounder or a heavy skillet, pound to a 1/4-inch thickness.
2. In a shallow bowl or pie plate, blend the flour, salt and pepper. Dredge the pork in the seasoned flour, shaking off the excess.
3. In a large skillet, heat the oil over medium-high heat. Add the pork and cook quickly until cooked through but still juicy, about 1 minute per side. Transfer to a plate and cover to keep warm.
4. Add the wine and lemon juice to the skillet. Simmer over medium heat, stirring to get up the browned bits, until the sauce is reduced by half, about 2 minutes. Remove the pan from the heat and whisk in the margarine. Stir in the parsley.
5. Divide the warm cutlets among 4 plates and spoon 1 tablespoon sauce on top of each pork chop.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. A piccata dish is typically made with chicken or veal. The combination of lemon and wine fused with pork is absolutely delicious. The trans-fat-free margarine mixed into the sauce is a healthy alternative to butter which adds saturated fat. I really loved this version of piccata because the pork was juicy and moist and the sauce was thick, creamy and delicious. I highly recommend serving a side of green vegetables and a glass of white wine with this dinner for an authentic Italian taste. And if you really want to go Italian, serve some garlic bread alongside dinner.