Pork Piccata

A typical Italian-style piccata is made with veal or chicken. Here, the piquant lemon-wine piccata sauce complements lean pork chops. Whisking a little trans-fat-free margarine into the sauce instead of the usual butter is a healthy way to add richness without saturated fat.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the pork chops between 2 pieces of parchment or waxed paper. With a meat pounder or small heavy skillet, pound to a 1/4-inch thickness.

Step 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.

Step 3

In a large nonstick 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.

Step 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.

Step 5

Divide the warm cutlets among 4 plates and spoon 1 tablespoon sauce on top of each.