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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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.
Nutrition 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.
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  • madelin hoggard
    Jun 14, 2009

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