Pork Piccata with Tarragon and Rosemary
Pork Piccata with Tarragon and Rosemary is a great alternative to Chicken Picatta. The addition of the Tarragon and Rosemary compliments the pork perfectly.
Servings: 2 people
- 2 Tbsp Flour Wondra
- 1/4 Tsp Salt Himalayan Pink is preferred
- 1/4 Tsp Pepper
- 1/2 Tsp Tarragon leaves Dried
- 1/4 Tsp Rosemary Drtied
- 2 1/2" thick Boneless Pork Chops
- 1 Tbsp Butter
- 1 Tbsp Olive oil
- 1/2 Lemon Juiced
- 2 Tbsp White wine
- 2 Tbsp Capers
Mix flour, salt, pepper, tarragon and rosemary on a plate.
Place each pork chop between two sheets of plastic wrap and pound to 1/4" thick.
Dredge pork chops in flour/spice mixture on both sides.
Add butter and olive oil to frypan over medium high heat. Add pork chops and cook 3-4 minutes on each side until browned. Remove to serving platter.
To same frypan add wine and lemon juice and stir picking up browned bits from bottom of pan. Allow to reduce approximately 4-5 minutes. Stir in capers and cook 1 more minute. Serve sauce over pork chops.
Calories: 165kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 581mg | Potassium: 37mg | Fiber: 1g | Vitamin A: 175IU | Vitamin C: 14.3mg | Calcium: 7mg | Iron: 0.6mg