Pork Cutlets with Capers Recipe

5 1
Pork Cutlets with Capers Recipe
Pork Cutlets with Capers Recipe photo by Taste of Home
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Pork Cutlets with Capers Recipe

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5 1
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Capers add just a touch of elegance to this tender pork lightly laced with white wine and tangy flavor. Enjoy! Lisa Snead - Franklin, Ohio
Recommended: 52 Date Night Dinners
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil, divided
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 2 tablespoons capers, drained
  • 1 tablespoon minced fresh parsley

Directions

Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley. Drizzle over pork. Yield: 4 servings.
Originally published as Pork Cutlets with Capers in Healthy Cooking October/November 2008, p53

Nutritional Facts

1 each: 205 calories, 7g fat (2g saturated fat), 63mg cholesterol, 406mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

  • 1 pork tenderloin (1 pound)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil, divided
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 2 tablespoons capers, drained
  • 1 tablespoon minced fresh parsley
  1. Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
  2. Add broth and wine to the pan, stirring to loosen browned bits. Stir in capers. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until juices are slightly thickened. Stir in parsley. Drizzle over pork. Yield: 4 servings.
Originally published as Pork Cutlets with Capers in Healthy Cooking October/November 2008, p53

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