Pork Piccata with Buttered Egg Noodles and Steamed Broccoli

Tender pork cutlets cooked in a light lemon and caper pan sauce, served with soft buttered noodles and crisp broccoli.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $6.00/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• quick
• tangy
• classic

Ingredients

• 1 pound pork loin chop (boneless, pounded thin)
• 4 ounce egg noodles (wide)
• 1 head broccoli (cut into florets)
• 2 tablespoon butter
• 1 whole lemon (juiced)
• 1 tablespoon capers (drained)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Bring a large pot of water to a boil. Add egg noodles and cook for 7 minutes until tender. In the last 3 minutes of boiling, place broccoli florets directly into the pot with noodles. Drain both together, toss with 1 tablespoon of the butter and 1/4 teaspoon of the salt, and cover to keep warm.
2. Season pork cutlets on both sides with remaining 1/4 teaspoon salt and black pepper.
3. Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add pork cutlets and cook for 3 minutes per side until lightly browned and cooked to an internal temperature of 145 degrees F. Remove pork to a warm plate.
4. Pour lemon juice and capers into the hot skillet, stirring constantly for 1 minute to lift any browned bits from the pan bottom and create a light sauce.
5. Spoon the warm pan sauce over the pork cutlets and serve alongside buttered egg noodles and steamed broccoli.

Notes

Pounding pork chops between sheets of parchment paper makes them exceptionally tender and fast-cooking.

Nutrition (per serving)

• Calories: 802
• Protein: 62.4 g
• Carbohydrates: 59 g
• Fat: 32 g
• Fiber: 8.7 g
• Sodium: 1086 mg
• Saturated Fat: 14.1 g
• Sugar: 5.8 g
• Cholesterol: 243 mg