Posted by: timscooking | February 11, 2010

Pork Milanese with Lemon Caper Pan Sauce

This classic dish sounds more challenging than it really is. The main ingredient is a thin cut boneless pork chop and the sauce gives this a great fresh finish as opposed to a heavy cream based sauce. Save the $15 per person you would spend at your local Italian trattoria and impress your spouse and your friends with this dish.

Pork Milanese with Lemon Caper Pan Sauce

Serves: 2

2 tablespoons flour

1 egg, beaten

1 cup seasoned bread crumbs

2 thin cut boneless pork chops

2 tablespoons olive oil

1 cup white wine (Pinot Grigio or Sauvignon Blanc work well)

1 teaspoon fresh thyme, stems removed

2 tablespoons lemon juice

2 tablespoons capers in brine, drained

1 tablespoon butter

Pat the pork chops dry. Place in flour, cover both sides and shake off excess. Place in beaten egg, shake off excess and place in bread crumbs. Add olive oil to a skillet over medium heat. Fry the chops about 4 minutes on each side until the coating is golden brown. Don’t overcook the chops. Remove the chops to a plate and cover with foil to keep warm.

Next, remove the pan from the heat, add the wine and return to the heat. Stir the wine in the pan, scraping up any brown bits in the bottom. Reduce the heat and add the thyme, lemon juice and capers. Reduce the sauce by half and add the butter. Stir to incorporate the butter into the sauce. Remove from the heat.

Plate your chops and divide the sauce over each. That’s all there is to it. The chops will be tender on the inside with a slight crunch to the breading on the outside. The sauce will add a bright flavor to the dish. I served this with wild rice and some steamed vegetables. The whole dinner took about thirty minutes to prep and cook.

 

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Responses

  1. Very easy and very tasty


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