Pork Piccata
- SERVES
- 6
- COOK TIME
- 15 Min
We used to shy away from a recipe if we were intimidated by its name! But after we decided to try a few of them anyway and found out how good they were, we came up with some shortcuts so that we could all enjoy dishes like this.
What You'll Need
- 1 1/2 boneless single center-cut pork loin, cut into 1/2-inch thick slices
- 1 1/4 cup half-and-half, divided
- 1/3 cup all-purpose flour
- 1/4 teaspoon white or black pepper
- 1/4 teaspoon paprika
- 2 tablespoon butter, divided
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
What to Do
-
Lay each pork loin between 2 sheets of plastic wrap and pound with a kitchen mallet or rolling pin to 1/4-inch thickness.
-
Place 2/3 cup half-and-half in a shallow dish and set aside. In another shallow dish, combine flour, pepper, and paprika; set aside.
-
Heat 1 tablespoon butter in a large skillet over medium-high heat. Completely coat pork with half-and-half then flour mixture. Cook 4 to 6 minutes per side, until golden brown. Remove pork to a covered platter to keep warm. If necessary, repeat process using remaining butter until all pork is cooked and set aside.
-
Add wine, lemon juice, thyme, and salt to skillet and cook an additional 3 minutes over medium-low heat. Add remaining half-and-half and reduce heat to low.
-
Return pork to skillet and simmer 3 to 4 minutes until thoroughly heated and sauce is creamy.
Notes
Want even more tasty pork recipes? Then check out our free eCookbook, Our Best Pork Recipes: 35 Easy Recipes for Pork Chops, Pork Roasts, and More.