Pork Piccata

One of my favorite Weight Watcher recipes is Pork Piccata.  This dish is absolutely delicious and only 5 points! 

For the recipe you will need:

3 Tbsp all-purpose flour

1 tsp table salt

½ tsp black pepper

1 pound uncooked lean pork tenderloin, trimmed, cut into 16 thin slices.

2 ½ tsp olive oil divided

¾ cups canned chicken broth, reduced-sodium

¼ cup fresh lemon juice

2 tsp cornstarch

2 tsp salted butter

1 Tbsp capers, drained

½ tsp minced garlic

12 oz fresh spinach, baby-variety

I have made this dish on several occasions and have doubled the recipe each time since my pork tenderloin comes in two-pound packets.

Heat 2 teaspoons oil in a large nonstick skillet (I use a large electric skillet) over medium-high heat. Add pork (in 2 batches if necessary) and cook until just cooked through and golden, about 1 1/2 minutes per side; set aside on a serving plate and cover to keep warm.


In a cup, whisk together broth, lemon juice, cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended. Pour into same skillet and whisk to combine with pan drippings; simmer until slightly thickened, about 1 minute. Remove skillet from heat; stir in butter until melted. Stir in capers and spoon over pork; cover to keep warm.


I have never cooked the next step of this recipe.  I am not a fan of cooked spinach, but I wanted to share it nonetheless.

Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down; cook, tossing, until wilted and tender, about 2 minutes. Sprinkle with remaining 1/4 teaspoon salt, a pinch of pepper and serve with pork.   

When I make this dish, I serve it with a cup of white rice and green beans.

For only five points you can have 4 slices of pork, three tablespoons of the sauce mixture and 1/2 cup of spinach.