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Lunch / Dinner

Pork Chops Piccata with Montreal steak seasoning

Pork loin chops lend themselves to a variety of seasonings because they’re so mild flavored. But because they’re cut from the loin, they can dry out easily. Cooking them like chicken cutlets, piccata-style, is ingenious — the briny, buttery lemon sauce is not only tantalizing, it’s also great in the event the chops get overcooked. Coating the chops in Montreal steak seasoning (the blend used for Montreal smoked meat) gives the chops a taste that’s unreal.

Makes

2 servings

Total Time

30 minutes

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Ingredients

FOR THE CHOPS, COMBINE:

FOR THE SAUCE, MELT:

This recipe calls for making your own Montreal seasoning. If you don’t have all the spices listed, substitute with 2 Tbsp. + 2 tsp. purchased seasoning.

Instructions

For the chops, combine paprika, black pepper, salt, granulated garlic, coriander, dill, and pepper flakes; generously rub onto chops.

Sauté chops in oil in a skillet over medium-high heat until browned around the edges, 35 minutes. Flip chops and sauté until cooked through, 3 minutes more; transfer to a plate and tent with foil.

For the sauce, melt 2 Tbsp. butter in same skillet over medium-high heat. Add leek whites and sauté until softened, about 3 minutes. Deglaze pan with wine, scraping up any brown bits. Cook until wine is nearly evaporated; stir in lemon juice and capers.

Off heat, add remaining 4 Tbsp. butter, 1 Tbsp. at a time, whisking until sauce is emulsified before adding the next. Stir in parsley, then season sauce with salt.

Serve chops with sauce.

The key to a deeply flavored sauce is deglazing. The wine loosens the fond on the bottom of the pan, enabling you to scrape it up. As the fond dissolves, it adds flavor and color to the sauce.

The key to a deeply flavored sauce is deglazing. The wine loosens the fond on the bottom of the pan, enabling you to scrape it up. As the fond dissolves, it adds flavor and color to the sauce.

Nutritional Facts

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