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Pork Piccata | @simplywhisked

Pork Piccata

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x

Scale

Ingredients

  • 8 ounces long pasta (I used fettuccine)
  • 1 pound thin sliced boneless pork chops (about 68 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

  1. Cook pasta according to package direction in a large pot of salted water.
  2. Season pork chops liberally with salt & pepper. Place flour in a bowl and dip pork chops to coat both sides.
  3. 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).
  4. 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.
  5. 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