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This variation on veal piccata features a sauce made by deglazing the pan with lemon juice and chicken broth.

1/3 cup Italian seasoned bread crumbs
4 (4 ounces) boneless center cut loin pork chops, trimmed, about 1/3 inch thick
1 tablespoon olive oil
1/4 cup chopped shallots
1 cup fat-free less-sodium chicken broth
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh parsley, divided
2 teaspoon capers
1 teaspoon grated lemon rind
1/8 teaspoon black pepper

Place the bread crumbs in a shallow dish. Dredge pork in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium.

Add shallots to pan, and cook 30 seconds. Stir in broth and juice, scraping pan to loosen browned bits. Stir in 1 1/2 tablespoons parsley, capers, rind and pepper; simmer one minute. Return pork to pan, and cook 3 minutes or until thoroughly heated. Sprinkle pork with 1 1/2 tablespoons parsley. Makes 4 servings.

Cooking Light

Sunday, December 02, 2001