Print Options

Back to Pork Cutlets with Capers >

Include these items:

Taste of Home Logo

Pork Cutlets with Capers

 Pork Cutlets with Capers
Capers add just a touch of elegance to this tender pork lightly laced with white wine and tangy flavor. Enjoy! Lisa Snead - Franklin, Ohio
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Nutritional Facts: 2 pork cutlets with 4 teaspoons pan juices equals 204 calories,

2 of 2

Pork Cutlets with Capers (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 63 mg cholesterol, 541 mg sodium, 4 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.