Pork Piccata

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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

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