Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 5/18/20

Pork Piccata
with roasted asparagus / riced carrots

Active: 45 min Total: 45 min
Original GF Paleo Vegetarian
Pork Piccata
No matter what protein is used in this iconic dish, the word Piccata is a sign that it includes a flavor-packed sauce made with lemon, capers, and fresh parsley. We're using pork instead of the more common chicken (but feel free to use chicken if you prefer!).
Smarts: To save time on pounding the pork thin, look for thin-sliced cutlets at your grocery's butcher counter or ask the butcher to slice them for you.
Tags
Low Calorie
Proteins
Pork, non-ground
Cuisines
European - Mediterranean
Save recipe
71

Ingredients

Metric
Servings:
4
Pork Piccata:
  • Shallots - 2 cloves , diced
  • Parsley, fresh - 1/4 cup , chopped
  • Pork chops, boneless - 1 lb (look for thin-sliced cutlets to save time)
  • Lemons, juice of - 2 1/2 Tbsp
  • Almond meal - 1/3 cup
  • Salt - 1 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 2 Tbsp
  • Butter - 2 Tbsp
  • Oregano, dried - 1/2 tsp
  • Arrowroot powder - 1/2 tsp
  • Stock, any type - 1 1/4 cup
  • Capers - 2 Tbsp , drained
Roasted Balsamic Asparagus:
  • Asparagus - 1 bunch , trimmed
  • Oil, olive - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Red pepper flakes - 1/4 tsp
Riced Carrots:
  • Carrots - 1 lb , chopped and riced
  • Butter - 1 Tbsp

Prep

  1. Riced carrots - Chop carrots into large pieces and pulse in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 2 to 3 minutes and then fold in butter (portion for carrots). Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter (portion for carrots). Saute carrots in heated butter for ~3 minutes, until tender but still crunchy. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  2. Asparagus / Shallots / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Pork chops - If the pork was not thinly sliced by the butcher, place it between two pieces of parchment and pound to thin. Season on both sides with some salt and pepper. Tenderize with a fork. (Can be done up to 2 days ahead)
  4. Lemons - Juice lemons.
  5. Prepare breading - Combine almond meal, salt, and black pepper in a shallow baking dish.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C.
  2. Spread asparagus out on a sheet pan and toss with olive oil, vinegar, and red pepper flakes. Season with some salt and black pepper.
  3. Transfer asparagus to the oven and roast, shaking the pan halfway through cooking, until asparagus is tender, 8 to 15 minutes (depending on thickness of spears).
  4. While asparagus roasts, heat a large skillet with cooking oil over medium heat. Working with one piece of pork at a time, coat it in almond meal mixture, shaking off any excess, and transfer to heated pan. (Do this in batches if all of the pork won’t fit in a single layer in the skillet.) Sear pork on both sides until just cooked through and golden brown, 5 to 7 minutes total.
  5. Set cooked pork aside.
  6. Add butter (portion for pork) to heated pan. When butter melts, add shallots. Saute for 2 minutes.
  7. Stir in oregano and arrowroot powder. Stir until no dry spots remain.
  8. Pour stock into pan and cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Simmer until sauce reduces by half, 4 to 5 minutes more.
  9. Remove pan from heat and stir in lemon juice and capers. Add pork back to pan and spoon sauce over top.
  10. If riced carrots were made ahead, reheat in the microwave.
  11. Serve pork and sauce over riced carrots with parsley on top. Enjoy with asparagus on the side.

Reviews

Ratings

0 reviews