MEMORIES: MY COUNTRY STYLE PORK RIBS PICCATA, PAN ROASTED VEGGIES and AVOCADO

Sure, I hear you, this dish is traditionally made with either chicken or veal. Since you know me, I use the ingredients that I have at the moment and it just happened that I had country style pork ribs and also a craving to eat Piccata. Cool, I made it look as it was the traditional. In fact, the flavor of the pork Piccata was amazing and super tender.
 
Approximate Prep and Cooking Time: 40 minutes
Approximate Cost: $13.95 or $6.98 per serving
Difficulty Level:      X   Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
½ lb. country style makes 4 super thin pounded cutlets ($2.25)
1 tbsp. roasted garlic and herbs to season the cutlets (.25)
1 c. all-purpose flour mixed with 1 tsp. roasted garlic and herbs (.35)
3 tbsp. Angie’s basting oil (.60)
5 cauliflower steaks ($1.20)
2 c. chicken broth ($1.25)
½ c. white wine ($1.50)
2 tbsp. fresh lemon juice and 2 lemon slices (.60)
2 tbsp. capers, drained (.35)
10 baby Bella Mushrooms ($1.45)
1 med-size onion (.40)  
2 c. broccoli florets ($2.00)
1 Avocado ($1.50)
 
Directions

1. Cut the pork, and pound it thin into cutlets.
2. Season with 1 tbsp. roasted garlic and herbs and 1 tbsp. Angie’s basting oil.
3. Dredge in the flour mixed with the roasted garlic and herbs.
4. Add 2 tbsp. basting oil to a skillet, brown the Mushrooms, onion and broccoli until tender.
5. Remove, then on same skillet, sauté the cutlets until golden brown. Remove.
6. In the same skillet add broth, white wine, lemon juice and capers to take advantage of the flour-cutlets flavors left in the skillet, then wait till it begins to thicken.
7. At this point you can add the cutlets back to the skillet or do what I do, I start plating and then drizzle this amazing lemony sauce over the cutlets, bring the warm veggies back, slice the avocado and garnish with a slice of lemon. Done.