Pork Piccata
CATEGORIES
INGREDIENTS
  • 1 to 1 1/2 pounds boneless center-cut single pork loin, cut into 1/2-inch-thick slices
  • 1 1/4 cups half-and-half, divided
  • 1/3 cup flour
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon paprika
  • 1 to 2 tablespoons butter, divided
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
DIRECTIONS
  1. Lay each pork loin slice between 2 sheets of plastic wrap and pound to 1/4-inch thickness with a kitchen mallet or rolling pin.
  2. Place 1/2 cup half-and-half in a shallow dish.
  3. In another shallow dish, combine flour, white pepper and paprika.
  4. Completely coat each piece of pork, first with the half-and-half, then with the flour mixture.
  5. In a large skillet, heat 1 tablespoon butter over medium-high heat.
  6. Working in batches and adding more butter as needed, cook pork 4 to 6 minutes on each side or until golden and cooked through.
  7. Transfer pork to a platter.
  8. Cover and keep warm.
  9. Reduce heat.
  10. Add wine, lemon juice, thyme and salt to the skillet.
  11. Cook 3 minutes.
  12. Add remaining 3/4 cup half-and-half.
  13. Reduce heat to low.
  14. Return pork to skillet and simmer 3 to 4 minutes. Sauce should be creamy.