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Pork Piccata

Rated : 
 by 15 people
Makes: 4 servings Prep 20 mins Cook 15 mins View Nutrition Facts


  • 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


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.

Pork Piccata
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