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.
Prep Time:
Yield:
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PinIngredients
- 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, 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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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…
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!!!
I would make shrimp scampi and zest some lemon on top of it.
manicotti with ALL the parmesan. 🙂
Wow a great recipe, and a giveaway!
I have been looking for a piccata recipe, and this one looks great!
Thanks for sharing!!
I would try this recipe! Looks delicious!
I’ll make so many pasta dishes with freshly grated cheese!
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 🙂
I’d love to make cheesecake!
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!
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
Cous cous salad with lemon and lime zest is brilliant – I’d make that first!
I would make a carbonara 😛
I would grate some cheese for pizza.
Sounds like the perfect pair for making a lemony risotto!