Pork Piccata

No ratings yet

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 Time10

Cook Time20

Total Time30

Course: Main Course

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

Servings:

Calories: 427kcal

Author: Melissa Belanger

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