More Great Recipes: Main Dish | Pork

Pork Piccata

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Member since 2006

Serves | Prep Time | Cook Time


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

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.

Place 1/2 cup half-and-half in a shallow dish.

In another shallow dish, combine flour, white pepper and paprika.

Completely coat each piece of pork, first with the half-and-half, then with the flour mixture.

In a large skillet, heat 1 tablespoon butter over medium-high heat.

Working in batches and adding more butter as needed, cook pork 4 to 6 minutes on each side or until golden and cooked through.

Transfer pork to a platter.

Cover and keep warm.

Reduce heat.

Add wine, lemon juice, thyme and salt to the skillet.

Cook 3 minutes.

Add remaining 3/4 cup half-and-half.

Reduce heat to low.

Return pork to skillet and simmer 3 to 4 minutes. Sauce should be creamy.

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