Lemon-Caper Pork Chops with Angel Hair and Green Beans

Name: Lemon-Caper Pork Chops with Angel Hair and Green Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 pound pork loin chops (boneless, pounded to 1/4-inch thickness); 0.25 cup all-purpose flour; 0.75 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 tablespoon olive oil; 1 cup chicken broth; 2 tablespoon lemon juice (freshly squeezed); 2 tablespoon capers (drained); 2 tablespoon butter (unsalted); 4 ounce angel hair pasta; 8 ounce green beans (trimmed); 2 tablespoon fresh flat-leaf parsley (finely chopped)

Thin, tender pork loin cutlets lightly browned and pan-sauced with fresh lemon juice and briny capers, served alongside delicate angel hair pasta and steamed green beans.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 2
Cuisine: Italian
Difficulty: Medium
Cost: $5.26/serving

Dietary

High-Protein
Nut-Free
Egg-Free
Low-Sugar

Ingredients

1 pound pork loin chops (boneless, pounded to 1/4-inch thickness)
0.25 cup all-purpose flour
0.75 teaspoon salt
0.5 teaspoon black pepper (ground)
2 tablespoon olive oil
1 cup chicken broth
2 tablespoon lemon juice (freshly squeezed)
2 tablespoon capers (drained)
2 tablespoon butter (unsalted)
4 ounce angel hair pasta
8 ounce green beans (trimmed)
2 tablespoon fresh flat-leaf parsley (finely chopped)

Instructions

Bring a large pot of salted water to a boil. Add the angel hair pasta and cook for 4 minutes until al dente, reserving 1/4 cup pasta water before draining.
In a medium saucepan with a steamer basket, steam the green beans over boiling water for 5 minutes until tender-crisp and bright green. Season with 1/4 teaspoon of the salt.
Season both sides of the pork loin chops with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Dredge the chops lightly in the all-purpose flour, shaking off excess.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 3 minutes per side until golden brown and the internal temperature reaches 145 degrees F. Transfer to a plate.
Pour the chicken broth, lemon juice, and capers into the skillet, scraping up any browned bits from the bottom. Simmer for 3 minutes until reduced by half.
Swirl the butter, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper into the sauce. Toss the cooked angel hair pasta with half of the pan sauce.
Plate the pork chops over the pasta, spoon the remaining sauce on top, and serve alongside the steamed green beans, garnishing with fresh flat-leaf parsley if desired.

Notes

Pounding the pork chops evenly ensures quick, uniform cooking without drying out the meat.

Nutrition (per serving)

Calories: 895
Protein: 58.7 g
Carbohydrates: 58.2 g
Fat: 44.3 g
Fiber: 5 g
Sodium: 2293 mg
Saturated Fat: 15.1 g
Sugar: 2.7 g
Cholesterol: 172 mg