Easy Pork Piccata & Cauliflower Rice - Better Batter Gluten Free Flour

Easy Pork Piccata & Cauliflower Rice

Thin cut pork chops are dredged in Better Batter Seasoned Flour and pan fried, then covered in a creamy lemon and caper sauce, and served a top fluffy cauliflower rice.  It’s a delicious, gluten […]

013BBPorkPiccatasm
Serves Four to Six Servings
10 minutes Minutes Prep
15 minutes Minutes Cook

Thin cut pork chops are dredged in Better Batter Seasoned Flour and pan fried, then covered in a creamy lemon and caper sauce, and served a top fluffy cauliflower rice.  It’s a delicious, gluten free, week night dinner the whole family will love.

Ingredients

For the Cauliflower rice:

  • 1 head fresh cauliflower, cut into florets, stems discarded
  • 2 Tablespoons butter
  • 1 Tablespoon fresh parsley, minced
  • 1 tsp salt

For the Piccata:

  • 4 to 6 thin cut pork chops
  • 1/2 Cup, plus 2 Tablespoons Better Batter Seasoned Flour
  • 1/2 tsp pepper
  • 4 Tablespoons salted butter, divided
  • 1 cup chicken broth
  • 1 fresh lemon (juice and zest), plus another lemon sliced
  • 1 Tablespoon capers
  • 1/4 Cup fresh parsley, minced

Instructions

To make the cauliflower rice, place the florets into a food processor and pulse, just until crumbled.  It’s best to do this in batches.  Heat a large pot to medium and add the butter.  Place the cauliflower into the pot and heat for 10 minutes, stirring occasionally.  Add the parsley and salt.  Remove from heat, cover, and keep warm.

Place 1/2 Cup of the seasoned flour on a plate.  Add the pepper and mix it into the flour.  Dredge the pork chops in the flour until they are generously covered on both sides.

Add two tablespoons of butter to a large skillet and heat to medium high.  Sear the chops for about one minute per side, just until browned.  They will be nearly cooked through because they are thin cut.  Remove the chops from the pan and cover with foil to keep warm.

Reduce heat to medium low.  Add the remaining butter to the skillet and whisk in the remaining seasoned flour.  Cook for one minute to allow the flour to turn golden.   Then, slowly whisk in the chicken broth.  Heat and whisk the sauce until it thickens.  Add the lemon juice and zest.

Place the chops back into the skillet with the sauce.  Allow them to cook for one to two minutes, just to heat them through.

Scoop the cauliflower rice onto each of four plates.  Place a pork chop on top of the rice and spoon over the sauce.  Sprinkle the dish with capers and parsley.  Garnish with fresh lemon slices.

One Response

Leave a Reply

 

Save

Save