A delicious way of re-purposing pork chops come l'Italia!

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Name: Medallions of Pork Piccata
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Italian/American
Ingredients: 4 each Medium size boneless pork chops Follow instructions below to prepare; 1 cup flour; 2-3 tsp salt divided; 1-2 tsp Freshly ground pepper divided; 1 tsp Herb du Provence *optional*; 4 tablespoons Butter divided; 3 tablespoons Olive oil divided; 3 tablespoons capers rinsed; 1/2 cup Dry white wine or more; 10 each Fresh sage leaves *optional*; 1/2 Lemon Fresh lemon juice; 2 tablespoons Italian Parsley chopped

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INGREDIENTS

4 each Medium size boneless pork chops ; Follow instructions below to prepare
1 cup flour
2-3 tsp salt ; divided
1-2 tsp Freshly ground pepper ; divided
1 tsp Herb du Provence ; *optional*
4 tablespoons Butter ; divided
3 tablespoons Olive oil ; divided
3 tablespoons capers ; rinsed
1/2 cup Dry white wine ; or more
10 each Fresh sage leaves ; *optional*
1/2 Lemon Fresh lemon juice
2 tablespoons Italian Parsley ; chopped

INSTRUCTIONS

This is the 'poor mans' version of veal picatta - using thinly filleted pork chops instead of veal.

1) Start heating one or more large cast iron pans to a medium temperature.

2) Cut/filet each pork chop horizontally so that you have two medium thick pieces of pork made from each chop. Use paper towels to dry each piece.

3) One at a time, place each medallion (filet) on a cutting board and put a piece of wax paper over it. Use a meat hammer to flatten and tenderize each pork medallion so it is about 1/8" thick - perhaps a bit thicker.

4) Lay out the tenderized pieces on a cutting board and lightly season one side with salt, pepper and (optionally) Herb De Provence. Let sit for 15 minutes or more

5) Place the flour into a shallow bowl or a plate, and dredge each piece of pork in the flour on both sides to coat thoroughly, and put back on cutting board until all are done.

6) Now start the picatta sauce. In a separate sauté pan add the capers, white wine (and optional fresh sage leaves) and over medium heat bring it to a low boil and reduce to 1/4 of original volume. (this may take 5-10 minutes - so coordinate this with cooking the meat)

7) Now sauté the meat - add several tablespoons of olive oil to each cast iron pan to coat the bottom thoroughly and heat to sauté temperature - if it is smoking it's too hot.

8) Add the medallions to the pan(s) and sauté for 1-2 minutes on each side depending on thickness. Do not overcook or the meat will toughen. You want a little pink inside.

9) After the caper sauce has reduced, add the lemon juice and a few tablespoons of oil and pats of butter to the caper/wine sauce over medium low heat. Melt and simmer for a few minutes. Season with salt and pepper to taste.

10) During the last minute on the last side of cooking the meat add a couple pats of butter to the meat pan(s) and shake the pan to mix in with the oil and complete cooking.

11) Remove the sage leaves from the caper sauce.

12) Plate the medallions and spoon the wine-caper sauce generously over each piece.

13) Garnish with parsley.

Serve with Wasabi Sour Cream mashed potatoes and fresh steamed veggies or a salad. Or instead of mashed potatoes - serve the meat over buttered linguine or other thin pasta.

For a lower cal version cut the butter and oil in half. Not as tasty but it is less caloric. A variation of this is to add sauted mushrooms to the sauce.

NOTES

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Medallions of Pork Piccata

4 each Medium size boneless pork chops Follow instructions below to prepare
1 cup flour
2-3 tsp salt divided
1-2 tsp Freshly ground pepper divided
1 tsp Herb du Provence *optional*
4 tablespoons Butter divided
3 tablespoons Olive oil divided
3 tablespoons capers rinsed
1/2 cup Dry white wine or more
10 each Fresh sage leaves *optional*
1/2 Lemon Fresh lemon juice
2 tablespoons Italian Parsley chopped

This is the 'poor mans' version of veal picatta - using thinly filleted pork chops instead of veal.

1) Start heating one or more large cast iron pans to a medium temperature. 
2) Cut/filet each pork chop horizontally so that you have two medium thick pieces of pork made from each chop.  Use paper towels to dry each piece. 
3) One at a time, place each medallion (filet) on a cutting board and put a piece of wax paper over it.  Use a meat hammer to flatten and tenderize each pork medallion so it is about 1/8" thick - perhaps a bit thicker.  
4) Lay out the tenderized pieces on a cutting board and lightly season one side with salt, pepper and (optionally) Herb De Provence.  Let sit for 15 minutes or more
5) Place the flour into a shallow bowl or a plate, and dredge each piece of pork in the flour on both sides to coat thoroughly, and put back on cutting board until all are done.  
6) Now start the picatta sauce.  In a separate sauté pan add the capers, white wine (and optional fresh sage leaves) and over medium heat bring it to a low boil and reduce to 1/4 of original volume.  (this may take 5-10 minutes - so coordinate this with cooking the meat) 
7) Now sauté the meat - add several tablespoons of olive oil to each cast iron pan to coat the bottom thoroughly and heat to sauté temperature - if it is smoking it's too hot.  
8) Add the medallions to the pan(s) and sauté for 1-2 minutes on each side depending on thickness.  Do not overcook or the meat will toughen.  You want a little pink inside.  
9) After the caper sauce has reduced, add the lemon juice and a few tablespoons of oil and pats of butter to the caper/wine sauce over medium low heat.  Melt and simmer for a few minutes.  Season with salt and pepper to taste.  
10) During the last minute on the last side of cooking the meat add a couple pats of butter to the meat pan(s) and shake the pan to mix in with the oil and complete cooking. 
11) Remove the sage leaves from the caper sauce. 
12) Plate the medallions and spoon the wine-caper sauce generously over each piece.  
13) Garnish with parsley.

Serve with Wasabi Sour Cream mashed potatoes and fresh steamed veggies or a salad.  Or instead of mashed potatoes - serve the meat over buttered linguine or other thin pasta.

For a lower cal version cut the butter and oil in half.  Not as tasty but it is less caloric.  A variation of this is to add sauted mushrooms to the sauce.

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Pork Medallions Picatta
brianprice49

Nutrition

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Serving Size: 1 Serving (70g)
Recipe Makes: 4 Servings

Calories: 277
Calories from Fat: 127 (46%)

Amt Per Serving		% DV

	Total Fat 14.1g	19 %
	Saturated Fat 7.7g	38 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 0.7g
Cholesterol 30.5mg		9 %
Sodium 274.4mg		9 %
Potassium 22.4mg		1 %
Total Carbohydrate 38.1g		11 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 37.9g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 277

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