Pork Piccata – The Other Piccata

Boil pasta according to the directions on the package.

Season the pork with pepper only (there will be enough salt from the capers). Dredge the pork in flour and shake off the excess.

In a large 10- or 12-inch skillet over medium high heat, melt 2 tablespoons of the butter with 3 tablespoons olive oil.

When butter and oil start to sizzle, add 2 or 3 pieces of the pork (don’t crowd the pan) and cook for 3–4 minutes. When pork is browned, flip and cook other side for 3 minutes.

Remove and transfer to a plate. Melt 2 more tablespoons butter and add the remaining olive oil. When butter and oil start to sizzle, add the other 2 pieces and brown both sides in same manner. Remove pan from heat and add to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Bring to a boil, scraping up the brown bits from the pan for extra flavor. Check for seasoning. Return all the pork to the pan and simmer for 5 minutes.

Again, remove pork to the platter. Add remaining butter to the sauce and whisk vigorously. Pour sauce over the pasta, and pork and garnish with parsley (if you’re into that sort of thing—I, for one, am not). Enjoy!