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
Family-Friendly, Diabetes-Friendly, Mediterranean, Dairy-Free, Lean & Clean, Soy-Free, Carb-Conscious, Gluten-Free, Paleo
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 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.
Cook the vegetables
Prep and cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
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.
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.
- 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.