homecook
New member
1-1/2 lbs. pork (thin-sliced boneless pork chops or thinly sliced pork tenderloin) pounded thinly
flour
salt
pepper
lemon
capers
2-3 Tbutter
1/2 to 3/4 cup white wine
1/2 cup chicken broth
mushrooms
Dredge pork in seasoned flour. Melt butter in large skillet and brown the pork. They will cook quick. Put on plate in oven to keep warm. Saute mushrooms.
Deglaze the pan with white wine and chicken broth. Reduce. Add a little lemon juice. Swirl in a couple tablespoons butter. Add pork back into pan and add capers and lemon slices. Heat through.
I've also done this with veal (if I can get it on sale) and b/s chicken breasts pounded thin.
flour
salt
pepper
lemon
capers
2-3 Tbutter
1/2 to 3/4 cup white wine
1/2 cup chicken broth
mushrooms
Dredge pork in seasoned flour. Melt butter in large skillet and brown the pork. They will cook quick. Put on plate in oven to keep warm. Saute mushrooms.
Deglaze the pan with white wine and chicken broth. Reduce. Add a little lemon juice. Swirl in a couple tablespoons butter. Add pork back into pan and add capers and lemon slices. Heat through.
I've also done this with veal (if I can get it on sale) and b/s chicken breasts pounded thin.