Almond-Crusted Pork Piccata with Zucchini Noodles

Serves 4

The Italian word piccata refers to a thin scallop of meat—usually veal—but here it’s pork. The classic ingredients in piccata—lemon, capers, and parsley—give this dish a bright and briny flavor.

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

• 4 (¾-inch-thick) boneless pork loin chops (see Tip below)
• 1 large egg
• 1 cup almond flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons Clarified Butter or ghee
• 2 packages (10.7 ounces each) zucchini noodles; or 3 medium zucchini, spiralized, long noodles snipped if desired
• ¾ cup Whole30-compliant chicken broth or Chicken Bone Broth
• 6 green onions, cut into 1-inch pieces
• ¼ cup chopped fresh parsley
• Grated zest and juice of 1 lemon
• 1 tablespoon capers

Preheat the oven to 200°F.

Place each chop between two pieces of plastic wrap. Use the flat side of a meat mallet to flatten the chops to ¼-inch thickness. Combine the flour, salt, and pepper in another shallow dish. Dip each chop into the egg, turning to coat. Allow the excess to drip off, then dip into the flour mixture, turning to coat.

Melt 2 tablespoons of the butter in an extra-large skillet over medium-high heat. Add the pork and cook until browned and cooked through, 3 to 4 minutes per side. Transfer the pork to a platter and keep warm in the oven.

Melt the remaining 1 tablespoon of butter in the skillet. Add the spiralized zucchini and cook, stirring, until crisp-tender, about 3 minutes. Transfer the noodles to the platter and cover to keep warm.

Add the broth to the skillet and bring to a boil. Add the green onions and cook, stirring, until the broth is reduced slightly, about 2 minutes. Stir in the parsley, lemon zest and juice, and capers. Drizzle the sauce over the pork and noodles.

TIP To save time in the kitchen, ask your butcher to pound the pork chops before wrapping them up for you.