Piccata Pork Chops

Makes 4
Prep 15 m
Cook 12 m



  1. 1 of 3 In a shallow dish, whisk together the eggs and mustard. Place bread crumbs on a sheet of waxed paper. Dip chops in the egg mixture, then coat both sides with bread crumbs.
  2. 2 of 3 In a nonstick large skillet, heat the butter and olive oil over medium-high heat. Cook the chops 3 minutes per side and remove. Add shallot and saute 1 minute. Add wine; cook 1 minute. Stir in the broth, capers and lemon juice. Add the chops back into the skillet and simmer, covered, 3 to 4 minutes or until the internal temperature of the pork registers 155 degrees F on an instant-read thermometer.
  3. 3 of 3 Prepare potatoes as per package directions, using the milk and adding the dried minced garlic. To serve, spoon pan juices over chops. Serve with spinach, if desired. Makes 4 servings.
Nutrition Information for Piccata Pork Chops
Servings Per Recipe: 4
Per Serving: 3 g fiber, 1349 mg sodium, 40 g carb., 30 g Fat, total, 620 kcal cal., 42 g pro., 212 mg chol., 11 g sat. fat