40 min 2
Lemon Caper Pork Florentine
As a kid I ate a lot of chicken Florentine but always felt that the chicken overpowered the delicate flavor of the sauce. Here, I’ve used thin pork cutlets, which are happy to let the lemon-caper sauce steal the show.
20 spinach leaves
8 boneless free-range pork cutlets
2 tablespoons drained capers
½ cup (1 stick) salted grass-fed butter
2 tablespoons chopped sweet white onion
2 garlic cloves, minced
4 teaspoons freshly squeezed lemon juice
4 teaspoons grated lemon zest
2 teaspoons chopped fresh parsley
Directions Preparing:10 minCooking:30 min
Step 1Preheat the oven to 375°F.
Step 2In a small baking dish, layer the spinach leaves between the pork cutlets, like fallen dominos, and scatter the capers over the pork and spinach.
Step 3In a small saucepan, melt the butter over low heat. Add the onion and garlic and cook until soft, stirring often so the butter does not brown, about 2 minutes. Whisk in the lemon juice and zest, and parsley. Pour the sauce over the pork cutlets.
Step 4Bake for 25 minutes. Serve hot.
Nutrition Facts (per serving of 2-4)