Pork Piccata

A simple, yet tasty pork piccata dish. Substitute veal or chicken cutlets for the pork, if preferred.

1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 thinly sliced pork tendorloin
2 tablespoons vegetable oil
4 tablespoons butter
1 1/4 cup dry white wine
3/4 cup chicken stock
2 garlic cloves, chopped
2-3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoon capers, drained
2 tablespoons cornstarch
3 tablespoons water
2 tablespoons chopped parsley leaves

Combine flour, 1.5 teaspoons of the salt, and pepper. Coat pork with flour mixture.

Heat the oil in a large skillet over medium-high heat until hot. Melt 2 tablespoons butter in the hot oil. Cook the pork until golden brown on both sides, about 90 seconds per side. Transfer pork to a plate and set aside.

Deglaze the pan with the white wine, scraping to remove browned bits from the bottom of the pan. Bring to a boil. Add the chicken stock, garlic, lemon juice, and capers when the wine has reduced by half. Cook for 5 minutes.

Combine cornstarch and water with a whisk. Slowly add cornstarch to mixture in the pan, stirring frequently, until pan mixture has thickened. You might not use all cornstarch mixture.

Whisk in the remaining 1/2 teaspoon of salt, remaining 2 tablespoons of butter and the chopped parsley. When the butter has melted, return the pork to the pan and cook until heated through, about 1 minute. Garnish with parsley sprigs and serve immediately.