In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork piccata with lemon-caper pan sauce and sautéed zucchini
Carb-Conscious, Lean & Clean, Family-Friendly, Gluten-Free, Diabetes-Friendly, Paleo, Dairy-Free, Mediterranean, Soy-Free
2 Servings, 380 Calories/Serving
With bright lemon and briny capers, our spin on the beloved Italian-American piccata features pork and sautéed vegetables instead of chicken and pasta.
In your bag
- 1 or 2 cloves organic peeled fresh garlic
- 1 organic zucchini or yellow squash
- 3 tablespoons capers
- 5 ounces organic shredded kale or other leafy greens
- 1 teaspoon red chile flakes (optional)
- 2 boneless pork loin chops (about 6 ounces each)
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1½ teaspoons arrowroot powder
- 2 teaspoons lemon juice
Calories: 380, Protein: 41g (82% DV), Fiber: 5g (20% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 100mg (33% DV), Sodium: 460mg (19% DV), Carbohydrates: 22g (7% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and cook the vegetables
- Finely chop, press, or grate enough garlic to measure 1½ teaspoons [1 TBL].
- Cut the zucchini in half lengthwise, then on the diagonal into ¼-inch-thick slices.
- Rinse the capers and divide into two equal portions, one for the vegetables and one for the pan sauce.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the zucchini and half the capers, season with salt and pepper, and cook until the zucchini starts to soften, 1 to 2 minutes. Working in batches if needed, stir in the kale and cook until just wilted, 1 to 2 minutes. Remove from the heat, season to taste with salt and pepper, and stir in as many chile flakes as you like. Transfer to a plate. Wipe out the pan.
Prep and cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the pork and cook, turning frequently, until browned but still pink within, 7 to 9 minutes. Transfer to a plate. Do not clean the pan. Meanwhile, prepare the remaining ingredients.
Prep the remaining ingredients; make the pan sauce
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- In a small bowl, using a fork or whisk, mix together ½ teaspoon [1 tsp] arrowroot powder and ¼ cup [½ cup] water to form a slurry; save the remaining arrowroot powder for another use.
In the same pan used for the pork, add the parsley, arrowroot slurry, and lemon juice and season with salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pan, and cook until the sauce starts to thicken, 2 to 3 minutes. If using, stir in 1 tablespoon [2 TBL] each butter and white wine (from your pantry) and continue boiling until the butter has melted and the sauce has thickened, 1 to 2 minutes.
Add the pork and any accumulated juices and cook until the pork is heated through and still faintly pink within, 1 to 2 minutes. Stir in as many of the remaining capers as you like. Remove from the heat and season the sauce to taste with salt and pepper.
Transfer the pork and the zucchini and kale to individual plates. Spoon the lemon-caper pan sauce over the pork and serve.
- Press the garlic (if you have a press).
- Rinse the capers and divide into two portions.
- Strip the parsley leaves.
- Mix the arrowroot powder and water.