A Conscious Feast by Nicole Aloni

Sometimes the simplest dishes are the best. When you want a delicious meal and only have a few minutes to spare, this is a winner. That makes this recipe a natural to include in your week’s worth of Cooking Club recipes.

Serve Pork Picatta nestled on a bed of sautéed chard, spinach or pasta.

EASE OF PREPARATION: Easy

BEVERAGE TO ACCOMPANY: Chardonnay or Sauvignon Blanc

Makes 4 servings

• 4 pork chops (cut from a boneless loin)
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup all purpose flour
• 2 tablespoons sliced shallots or sweet onion
• kosher salt and freshly cracked black pepper
• 1/4 cup dry white wine
• 3 tablespoons unsalted butter
• 2 tablespoons chicken stock
• 1/4 cup chopped parsley or cilantro
• 1 tablespoon lemon zest
• 1 tablespoon capers

1. Pound pork chops between two sheets of waxed paper or plastic wrap until very thin (about 1/8 inch) and of even thickness. Salt and pepper both sides of each piece.
2. Put flour in a plastic baggie and toss the pork cutlets one at a time to coat well. Remove and shake off any excess
3. Heat butter in a large sauté pan over medium heat. When butter sizzles, add the shallots and pork. Don’t overcrowd the pan; you’ll probably have to do this in two batches. Depending on the thickness of the meat, sauté 3 to 4 minutes per side until golden and cooked through. Hold first batch in a warm oven, tented with foil.
4. Deglaze pan with wine and chicken stock. Stir up the browned bits from the pan. Raise heat to high and simmer briskly until reduced by half. Stir in the lemon juice and serve immediately drizzled over the pork. Sprinkle generously with parsley, capers and zest.