Pork Piccata

This recipe is: dairy freenut free

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.

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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.

A slice of pork on a fork, with a plate of pork and egg noodles.

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.

A cast iron skillet full of breaded pork chops with capers and lemon slices.

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.

Close up of pork piccata on a plate with egg noodles.

More pork chop recipes:

Other pork recipe you’ll love

Overhead shot of a pork chop on a plate with egg noodles.

Pork Piccata

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
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.

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.

Nutrition

Calories: 427kcal Carbohydrates: 11g Protein: 38g Fat: 25g Trans Fat: 0.3g Cholesterol: 128mg Sodium: 640mg Fiber: 1g Sugar: 1g Vitamin C: 18mg

Did you make this recipe?

Please take a moment to leave a comment and provide a star rating below. You can also share your creation on Instagram and tag us at @simplywhisked – Thank you for your feedback!

Close up of a breaded pork chop covered in a piccata sauce, showing the capers and fresh herbs in the sauce.

Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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18 Comments

  1. I would make the Pork Piccata and a toss salad with fiddleheads that I have frozen, everything with get a taste of lemon zest and juice…

    Reply

  2. omg i have been looking for a zester, i have tried and bought but not what i was looking for…This one from Deiss looks AMAZING!!

    thanks for an opportunity to win!!

    Pork – its what for dinner tonight!!!

    Reply

  5. Wow a great recipe, and a giveaway!
    I have been looking for a piccata recipe, and this one looks great!
    Thanks for sharing!!

    Reply

  8. Wow, chicken picatta is my favorite thing but I don’t think I’ve ever had pork picatta! This looks so incredibly delicious – I must try it! With that zester, this would most definitely be first on my list 🙂

    Reply

  10. I would make some lime cilantro rice with it if I had it! This recipe looks and sounds amazing you have I will be trying it out!

    Reply

  11. id make pasta with some grated cheese over it i could make this every day but at least 4 times a month i love it

    Reply
  16. Pingback: Baked Stuffed Pork Chops - Simply Whisked

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