Pork Piccata
Bursting with the bright flavor of lemon and capers, this pork piccata features lightly breaded pork cutlets that are pan fried and served with a white wine sauce. It’s a great alternative to chicken piccata and comes together in just 30 minutes.
What I love about pork piccata
I’m always looking for new ways to use my favorite proteins, and pork chops are one of those. They have so much more flavor than chicken, but they’re still lean and easy to cook.
This pork piccata recipe is a great way to change things up and bring new life to those pork chops. Normally we serve them with our favorite buttered noodles – made with dairy free butter – but piccata is also really great with mashed potatoes.
Here’s what you’ll need to make it
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How to make this dairy free pork piccata recipe
Prep the chops. Using a meat mallet (or the bottom of a small saucepan), pound the pork chops until they’re about 1/2-inch thick.
Season the pork chops with salt & pepper. Then, fill a shallow bowl with flour. Dip the pork chops into flour and coat them completely in flour.
Cook the pork. Heat a large cast iron skillet or frying pan to medium. Add olive oil to heat.
When the oil is hot, fry pork chops until golden brown. This should only take 2 minutes per side, since the chops are so thin. Remove from pan and set aside.
Make the sauce. Deglaze the pan with the lemon juice and add the butter. Allow it to melt. Then, add the garlic, capers and lemon zest. When the garlic is fragrant, pour in the wine and chicken broth.
Bring the dish together. Return the pork chops to the pan and drizzle them with the sauce. Garnish with parsley before serving.
More pork chop recipes:
Other pork recipe you’ll love
- Pork Osso Bucco
- Rigatoni with pork ragu
- Porchetta
- Instant Pot Pork Carnitas
Pork Piccata
Bursting with the bright flavor of lemon and capers, this pork piccata features lightly breaded pork cutlets that are pan fried and served with a white wine sauce. It’s a great alternative to chicken piccata and comes together in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
-
4 1″-thick pork chops, pounded thin
-
1/3 cup flour
- Salt & pepper
-
2 tablespoons olive oil
-
1 lemon, juiced and zested
-
2 tablespoons butter
-
2 garlic cloves, minced
-
2 tablespoon capers
-
½ cup chicken broth
-
⅓ cup white wine
-
2 tablespoon chopped fresh parsley
Instructions
- Season pork chops liberally with salt & pepper. Place flour in a bowl and dip pork chops to coat both sides.
- In a large skillet, heat olive oil to medium-high. Add pork chops and fry for 2 minutes per side (working in batches if needed). Transfer chops to a plate and tent with foil (or keep warm in oven).
- Add butter, garlic, capers, dried parsley and lemon zest to pan. Heat until butter is melted and garlic is fragrant. Add lemon juice, white wine and chicken broth.
- Return pork chops to pan. Adjust seasoning with salt & pepper to taste.
- Category: Main Course
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 233
- Sugar: 1.8 g
- Sodium: 244.6 mg
- Fat: 14.7 g
- Saturated Fat: 5.1 g
- Carbohydrates: 13.5 g
- Fiber: 0.7 g
- Protein: 10.1 g
- Cholesterol: 40.8 mg
Keywords: pork piccata, pork pasta recipe, piccata recipe, dairy free pork piccata, piccata sauce recipe, piccata, fried pork chops, breaded pork chops, pan fried pork chops,
Last Updated on January 17, 2023 by Melissa Belanger
This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.
