Shelly's Recipe

PORK PICCATA

Category: Roasts/Tenderloins - Pork

1 lb thinly sliced pork loin
1/4 tsp pepper
1 cup flour
Olive oil
1 tsp minced garlic
1/2 cup chicken broth
Juice of 1/2 large lemon
1/2 cup dry vermouth
1 tbsp capers, coarsely chopped
3 tbsp chopped parsley

Dredge pork in flour. Heat oil in a large skillet and add garlic. Brown pork and set aside. Add broth and reduce to 1/8 cup. Add lemon, wine and capers. Reduce briefly and return meat to pan. Add parsley. Shake pan so that the sauce is thickened by flour on meat. Serves 4