|2 servings||calories per servings 570||protein serving 33 g||carbs per serving 62 g||total fat per serving 22 g|
Piccata is an Italian word meaning "larded" and is a technique that involves cooking in a rich sauce of parsley, lemon and butter. In this recipe, we add capers for a bit more zip! Savory pork and spiced apples are a classic combination while a bed of luscious orzo adds a comforting layer to the dish, perfect for a pleasant autumn evening.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||62 g|
|Dietary Fiber||5 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your orzo cooking water.
MISE EN PLACE
• Peel and mince shallot.
• Juice lemon.
• Drain capers.
• Quarter and core apple. Slice lengthwise into thin wedges.
• Pick and chop parsley leaves.
• When water boils, add orzo. Cook, stirring occasionally, until pasta is tender but not mushy, 8-10 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain orzo. Return to pan.
• Season pork on all sides with a total 1/4 teaspoon kosher salt.
• On a plate, combine flour and 1/2 teaspoon black pepper.
• Dredge pork chops in flour to coat.
• Place a skillet over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add chops. Cook without disturbing until lightly browned on bottom, 2-3 minutes.
• Flip chops. Cook without disturbing until barely pink in the center, about 2 minutes.
• Using tongs, stand chops with the fatty edges down. Cook until browned on edges, about 1 minute.
• Transfer chops to a plate.
While chops cook:
• Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add apple, cinnamon and 1/4 cup water. Cover pan. Cook until apple begins to become tender, about 4 minutes.
• Remove cover, and reduce heat to low. Cook, stirring occasionally, until liquid is evaporated, 1-2 minutes.
• To pork skillet, add shallot and lemon juice. Cook, stirring and scraping, until shallot is translucent, about 1 minute.
• Remove skillet from heat. Add butter and capers, and stir until butter is melted.
• Toss orzo with parsley. Divide between 2 plates.
• Top with pork chops and sauce.
• Serve with apple, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...