Pork Piccata and Mashed Butternut Squash

Pork Piccata and Mashed Butternut Squash
Makes 4
Prep 15 m
Cook 15 m


Mashed Butternut Squash


  1. 1 of 3 Season pork with salt and pepper. Coat both sides with flour. Heat oil in a large nonstick skillet over medium-high heat. Add pork and saute 2 minutes per side. Remove to a plate.
  2. 2 of 3 Add shallots to skillet and cook 1 minute. Stir in broth and lemon, scraping up any browned bits from bottom of skillet. Add 1 1/2 tbsp of the parsley and the capers; return pork to skillet and simmer 5 minutes.
  3. 3 of 3 Sprinkle with remaining 1 1/2 tbsp parsley. Serve with Mashed Butternut Squash and, if desired, Haricot Vert Salad.

Mashed Butternut Squash

  1. 1 of 1 In a large pot of lightly salted water, add butternut squash. Simmer 5 minutes, until tender. Drain, then mash with unsalted butter, salt, black pepper and nutmeg.
Nutrition Information for Pork Piccata and Mashed Butternut Squash
Servings Per Recipe: 4
Per Serving: 39 g carb., 81 mg chol., 8 g sat. fat, 423 kcal cal., 800 mg sodium, 21 g Fat, total, 5 g fiber, 23 g pro.