Pork Cutlets with Capers
Pork Cutlets with Capers is a dairy free main course. One serving contains 199 calories, 25g of protein, and 8g of fat. For $1.23 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. 12 people were impressed by this recipe. If you have capers, fresh parsley, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Taste of Home. With a spoonacular score of 65%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Crispy Pork Cutlets with Capers, Lemon, Arugula, and Chopped Eggs, Turkey Cutlets With Citrus Sauce and Capers, and Pork Cutlets.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 tablespoons capers, drained
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup all-purpose flour
1 tablespoon minced fresh parsley
1 tablespoon olive oil, divided
1/2 teaspoon pepper
1 pork tenderloin (1 pound)
1/2 teaspoon salt
Equipment:
ziploc bags
frying pan
Cooking instruction summary:
Directions Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm. Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley. Drizzle over pork. Yield: 4 servings. Originally published as Pork Cutlets with Capers in Healthy CookingOctober/November 2008, p53 Nutritional Facts 2 pork cutlets with 4 teaspoons pan juices equals 204 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 541 mg sodium, 4 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper.
2. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear.
3. Remove and keep warm.
4. Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley.
5. Drizzle over pork.
Nutrition Information:
covered percent of daily need
