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Pork Piccata

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.

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4


  • 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


  1. Season pork chops liberally with salt & pepper. Place flour in a bowl and dip pork chops to coat both sides.
  2. 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).
  3. 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.
  4. Return pork chops to pan. Adjust seasoning with salt & pepper to taste.
  • Category: Main Course
  • Method: Stovetop


  • Serving Size:
  • Calories: 233
  • Sugar: 1.8 g
  • Sodium: 244.6 mg
  • Fat: 14.7 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 13.5 g
  • Fiber: 0.7 g
  • Protein: 10.1 g
  • Cholesterol: 40.8 mg

Keywords: pork piccata, pork pasta recipe, piccata recipe, dairy free pork piccata, piccata sauce recipe, piccata, fried pork chops, breaded pork chops, pan fried pork chops,


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