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Pork Piccata
Source: dLife

Pork tenderloins smothered in a lemon, parsley, caper broth.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 268.4
Total Carbs 9.5 g
Dietary Fiber 0.5 g
Sugars 1.4 g
Total Fat 15.1 g
Saturated Fat 4.6 g
Unsaturated Fat 1.3 g
Potassium 397.3 mg
Protein 23.7 g
Sodium 751.4 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 3 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0.3333 cup  Bread Crumbs, Italian style
4 each  boneless pork chops
1 tbsp  olive oil
0 1/4 cup  shallots, chopped
1 cup  low fat unsalted chicken broth
1 tbsp  fresh lemon juice
3 tbsp  chopped parsley
2 tsp  capers
1 tsp  grated lemon rind
0.125 tsp  black pepper
  1. Coat pork chops in breadcrumbs.
  2. Pour oil in a frying pan and heat over medium-high heat. Place pork in pan and cook 2 minutes per side.
  3. Remove pork from pan and set aside. Lower heat to medium.
  4. Sauté shallots in pan for 30 seconds.
  5. Pour in broth and juice and scrape bottom of pan to release browned bits.
  6. Mix in 1 1/2 tablespoons parsley, capers, lemon rind, and pepper; simmer 1 minute.
  7. Put pork back into pan and cook 3 minutes.
  8. Serve pork with sauce and top with 1 1/2 tablespoons parsley.

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