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.
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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 

  • 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

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

Like this? Leave a comment below!

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

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