Pork Piccata
This is a nice variation on veal piccata. It was easy to make and really tasty. I tried to make the orzo a little more healthy than I usually do, but I still think it's best with a little butter and parmesan. I ended up adding a bit of parmesan right before serving to give it a little boost. Larry really liked the pork.
- Pork Piccata (The Best of Cooking Light, Quick and Easy Around the Clock, p. 67)
- Orzo with Lemon, Parsley, Olive Oil and Parmesan.
Wine: Crane Canyon 2000 Etate Zinfandel, Elsbree Vineyard (Russian River Valley, California). I was in the mood for a big, juicy Zin tonight and this was a nice surprise. I didn't expect it to be as good as it was. Very tasty, big Zin.
That magazine turned out to be a good purchase! Looks and sounds like a great dinner. What cut of pork did you use?
Oh, I forgot to mention that. I used pork loin chops, pounded down to the 3/4" thickness called for in the recipe.