Pork Piccata

Marinade:

1 tsp. minced garlic

3 Tbsp. drained capers

½ c. white wine

1 ½ Tbsp. Dijon mustard

1 tsp. salt

1 tsp. black pepper

1 ½ Tbsp. grated lemon zest

3 Tbsp. fresh lemon juice

Pork:

3-4 lbs. sliced pork tenderloin or pork chops

¼  tsp. course ground salt

¼  tsp. black pepper

1 Tbsp. fresh lemon juice

In a medium bowl, combine all the marinade ingredients and stir until fully incorporated. Add the blade steaks, cover, and marinate for 30 minutes (or up to 3 hours) at room temperature.

Remove meat from marinade, brushing off any large pieces.

Grill meat OR sauté in a pan sprayed with cooking spray.

When cooked through, remove meat from heat and let rest 5 minutes. Sprinkle with salt, pepper, and lemon juice.

This recipe is a modified version of “Pork Blade Steak Piccata” in Guy Fieri’s cookbook Food.