Bursting with the flavor of lemon and capers, this pork piccata linguine recipe comes together is under 30 minutes, and is so easy to make. Serves 6.
Have you ever seen or used those thin cut pork chops at the grocery store? They’re less than half the thickness of regular boneless pork chops, but you get a few more per package. If you’ve never used them before you, they may seem strange or useless, but they’re actually a wonderful thing. I first tried them years ago when my mom made something like these Japanese-style crispy pork chops.
More easy, pork chop recipes: Baked Stuffed Pork Chops / Pork Chops Marinara / Apple Butter Pork Chops / Marmalade Mustard Pork Chops
But, since then I’ve used them in so many ways. What I really like to use them for is a replacement for chicken when I would have to pound the chicken really thin. It takes all the hassle out of making a dish like chicken piccata. Instead, you get a pork piccata that is equally delicious, in a lot less time.
This pork piccata recipe is actually super simple. While your pasta is cooking, you dredge the pork chops in flour and fry them up – quickly, only 2 minutes per side. Then you sauté some garlic and capers to make a lemony, white wine sauce. Once your pasta’s ready, you throw it all together. It’s done in under 30 minutes, thanks to those thin chops.
Pork Piccata
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
- 8 ounces long pasta (I used fettuccine)
- 1 pound thin sliced boneless pork chops (about 6 – 8 chops)
- Salt & pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons butter or margarine
- 4 garlic cloves, minced
- 2 tablespoons capers + 1/2 tablespoon brine
- 1 tablespoon dried parsley
- 1 lemon, juiced and zested
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- Salt & pepper
Instructions
- Cook pasta according to package direction in a large pot of salted water.
- Season pork chops liberally with salt & pepper. Place flour in a bowl and dip pork chops to coat both sides.
- In a large skillet *affiliate link, 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.
- When pasta is cooked and drained, toss pasta with sauce and return pork chops to pan. Adjust seasoning with salt & pepper to taste.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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