Lemon Caper Pork Florentine
Course: DinnerCuisine: ItalianDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesCalories
587
kcalAs 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.
Ingredients
20 spinach leaves
8 boneless free-range pork cutlets
2 tbsp drained capers
1/2 cup (1 stick) salted grass-fed butter
2 tbsp chopped sweet white onion
2 garlic cloves, minced
4 tsp freshly squeezed lemon juice
4 tsp grated lemon zest
2 tsp chopped fresh parsley
Directions
- Preheat the oven to 375°F.
- In a small baking dish, layer the spinach leaves between the pork cutlets, like fallen dominos, and scatter the capers over the pork and spinach.
- In 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.
- Bake for 25 minutes. Serve hot.
Nutrition Facts
2 servings per container
Serving Size1 servings
- Amount Per ServingCalories587
- % Daily Value *
- Total Fat
50g
77%
- Total Carbohydrate
4g
2%
- Dietary Fiber 1g 4%
- Protein 31g 62%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
