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Pork Piccata

Pork Piccata

Nutrition Facts
  • cal. (kcal) 487
Pork Piccata
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 15 mins
  • Carb Grams Per Serving: 49

Ingredients

  • 8 ounces medium egg noodles
  • 1 lemon
  • 1 pound lean pork shoulder, cut into 1/4-inch slices
  • 1/4 cup plus 1 tablespoon dry white wine
  • 2 teaspoons cornstarch
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons plus 1 teaspoon peanut or vegetable oil
  • 2 tablespoons reduced-sodium chicken broth
  • 1 tablespoon minced garlic
  • 1 1/2 cups thinly sliced carrots
  • 1 tablespoon capers, rinsed
  • 2 tablespoons chopped parsley

Directions

  1. Cook noodles according to package directions.
  2. Meanwhile, zest lemon, then juice it to make 3 tablespoons juice.
  3. In a medium bowl, combine pork, 1 tablespoon wine, cornstarch, 1/2 teaspoon salt, and pepper. Stir in 1 teaspoon oil. In a small bowl, combine broth with lemon juice and remaining wine.
  4. Heat a large wok or skillet over high heat. Add remaining oil and garlic; stir-fry 10 seconds or until fragrant. Push garlic to sides of wok. Add pork in a single layer. Cook undisturbed 1 minute, then stir-fry 1 minute or until pork is no longer pink but not yet cooked through.
  5. Add carrots, capers, broth mixture, lemon zest and remaining salt; cook 1 to 2 minutes or until pork is just cooked through and sauce is lightly thickened. Stir in parsley. Serve over noodles.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 487 cal., 16 g total fat (3 g sat. fat), 630 mg sodium, 49 g carb. (4 g fiber), 33 g pro.

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