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

Why you’ll love this pork piccata

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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.

→ If you like this recipe, you should try these: pork osso bucco / rigatoni with pork ragu / porchetta / pork milanese

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

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Pork Piccata

By: Melissa Belanger
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
Servings: 4
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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 

  • 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 to lightly coat both sides.
  • Cook the pork. 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.
  • Make the sauce. Deglaze the pan with the lemon juice and add the butter and allow it to melt.
    Then, add the butter, garlic, capers, dried parsley 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 allow them to heat through while spooning the sauce over them. Garnish with parsley before serving.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Pork piccata with lemon-caper sauce in a cast iron skillet
A woman wearing a pink sweater smiles excitedly while holding a plate of fresh salad with greens and strawberries, standing at a wooden table beside a delicious turkey salad sandwich.

Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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18 Comments

  1. carol clark says:

    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
  2. Natalie White says:

    Cous cous salad with lemon and lime zest is brilliant – I’d make that first!

    Reply
  3. sarah m says:

    I would make a carbonara 😛

    Reply
  4. Susan Christy says:

    I would grate some cheese for pizza.

    Reply
  5. Hannah says:

    Sounds like the perfect pair for making a lemony risotto!

    Reply
  6. Caroline says:

    This looks amazing. Can I use olive oil instead of butter?

    Reply
    1. Melissa Belanger says:

      Absolutely!

      Reply