Porkcata

This is a play on chicken piccata, I served this with fresh green beans, and pesto pasta. You could do couscous and sautéed zucchini as well.

Porkcata

4 pork sirloin chops

1 cup Chardonnay

1 cup chicken broth

2 nice sized gloves of garlic

2 tablespoons capers

Juice of half lemon

olive oil

1/4 cup flour

I cut my chops in half, and then pound them out flat. Sprinkle them with some salt and pepper and then lightly flour. Heat your skillet up, put enough olive oil to cover the bottom of pan. Put pork in pan, brown and cook for 2 minutes per side. You might have to do this in a couple of batches if all chops don’t fit in your pan. When you have cooked chops on both sides, put on a plate and set aside. Now you want to deglaze your pan, so pour your Chardonnay , broth and lemon juice whisk and loosen all the little crusties on the bottom of pan. I use a garlic press, and press garlic into pan, and capers. Simmer and reduce wine/broth solution to half. At this point put pork back into pan, and cook on both sides for one minute each, and then serve.

Beat the meat!