A super easy weeknight dinner and one to add to the rotation list: Pork chop Piccata with angel hair pasta. You can substitute chicken, white fish or veal instead of pork.
What’s your go-to easy weeknight dinner?
I would love to hear in the comments below.
- 1 Tablespoon Santa Maria Seasoning or salt and pepper
- 1 Tablespoon Cajun spice mix
- 1 pound thin cut pork chops
- 1 clove garlic, minced
- 5 Tablespoons butter, divided
- 1 cup dry white wine
- 2/3 cup chicken broth
- 1 lemon sliced in rounds, plus juice of 1/2 a lemon
- 2 Tablespoons capers
- 2 Tablespoons chopped fresh parsley, plus more for garnish
- 1 (8 ounce) package angel hair pasta, cooked and drained
- 1/4 cup Pecorino grated
- Whisk together flour and seasonings in a shallow dish. Dredge the pork chops (or your choice of protein) in the flour mixture, coating evenly; set aside.
- Heat 2 Tablespoons of butter on medium-high in the skillet. Cook the pork chops until brown, about 2-3 minutes per side for 1/2" thick pieces (adjust cooking times for your choice of protein). Remove the pork chops from the pan and set aside.
- Meanwhile, cook the angel hair pasta. Drain. Mix with dash of olive oil and Pecorino.
- Add 1 Tablespoon butter to skillet, saute garlic. Pour the wine into the skillet, scraping browed pieces from the bottom and sides of the pan. Simmer wine until it is reduced by half, about 5 minutes. Whisk in the vegetable broth, lemon juice, lemon slices and capers. Cook for 5 minutes over medium-high heat. Stir in remaining 2 Tablespoons butter and parsley. Continue cooking sauce till thickens, about 10 minutes. Tastes and adjust per liking.
- To serve, arrange pork chops on plate, add a serving of pasta in a “nest” (twirl a fork of pasta into a ladle and gently slide the “nest" of pasta on the plate). Arrange some slices of lemon on the pork chops and generously spoon sauce over pork chops. Garnish with extra parsley. Enjoy.