This month our Cooking Light Virtual Supper Club are 'Dreaming of Italy'.
I will leave for Italy in a month, Val is planning her trip now, and I hear that Jerry has just booked Christmas in Rome. Bellisimo~
We will be celebrating this month with a few Italian dishes ~ all found on Cooking Light
This recipe looked yummy to me. Pork chops with Lemon and Capers. I cheated a bit by using some of our WhistleStop Marinade . . . Look friends ~ this is MY blog. A shamless plug every now and then is acceptable.
( I've got to pay for this trip to Italy! )
Pork with Lemon Caper Sauce
1/3 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons Italian-seasoned breadcrumbs
3 tablespoons fresh Parmesan cheese
1/4 teaspoon black pepper
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut pork chops (about 1/2 inch thick)
2 teaspoons olive oil
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon dry white wine
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons capers, rinsed and drained
Combine flour and salt in a shallow dish. Place breadcrumbs, cheese, and pepper in a shallow dish; place egg white in another shallow dish. Dredge pork in flour mixture, dip in egg white, and dredge in breadcrumb mixture. Coat pork with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm. Add broth and remaining ingredients to pan, scraping pan to loosen browned bits. Cook 2 minutes or until reduced to 1/4 cup (about 2 minutes). Serve with pork.In reality, I didn't flour the pork... I like mine just seared in hot oil. (With a WhistleStop marinade you don't need it) I served it over a bed of mashed potatoes ~ I know . . . to truely be Italian it would have been polenta. I will be eating Truely Italian soon enough!
Now let's see what everyone else has brought for our Dreaming Of Italy Feast . . .
Jerry has an appetizer of Chicken Panini with Fig Jam
Val is bringing the salad of Crispy Greens with Tonnato Dressing
Roz has made a Risotto of Grape Tomatoes, with Fresh Mozzarealla and Basil
Giz is bringing a Semifreddo for dessert.