Pork Piccata

Indulge in the amazing flavors of our Pork Piccata – a delicious dish that combines perfectly seared pork chops with a zesty and buttery lemon-caper sauce. The preparation is simple yet yields a gourmet result that will leave your family asking for seconds!

Skillet Pork Piccata

This pork piccata recipe is a flavorful dinner option the whole family will enjoy! It’s a healthy, family-friendly main dish, just like Instant Pot Stir Fry, Sheet Pan Teriyaki Chicken, or these better-than-take-out Steak and Rice Bowls. Like all my favorite pork recipes, this one is full of flavor, cooked in one-pan, and easily served with classic sides like veggies and roasted potatoes. Seared to perfecton, then finished in a lemon and caper sauce, this is a recipe that’s easy to make and even easier to devour!

What is a piccata sauce made of?

Pork picccata is just one of many recipes that can be made using a ‘piccata sauce.’ Other favorites include chicken piccata and veal piccata. While recipes may vary, piccata sauce is a broth or wine based sauce, traditionally infused with fresh lemon and seasonings, and usually includes capers.

What are capers?

Capers are an interesting food, and if you’ve never tried them, you’ll find them to have a flavorful pop! About the size of peas, capers are actually pickled flower buds from caper bushes, a prickly shrub that grown in the Mediterranean and parts of Asia.

Capers are known for their salty, briny taste, and add a lot of flavor to sauces and spreads. If you’re not sure where to buy them, you should be able to find a jar of capers in your grocery store in one of two places: near the pickles and olives, or in the international foods aisle.

Ingredients for Pork Piccata

This fresh and tasty recipe uses simple ingredients for an authentic, homemade flavor. You’ll need:

• Olive oil
• Pork chops – Bone-in works best, about 1/2 inch thick.
• Kosher salt and freshly ground black pepper
• Garlic cloves – Fresh minced is best, but a jar of minced garlic will also work.
• White wine or chicken broth – A dry white is better than a sweet white for this recipe. You can either either wine or broth, or a mixture of the two.
• Flour
• Butter
• Lemons – You’ll need 2. One should be juiced, and the other sliced.
• Capers – Drain and rinse the capers well.
• Flat leaf parsley – Optional garnish.

How To Make

STEP ONE: Prep the pork chops. Pat the pork chops dry with paper towel. Season each pork chop generously with salt & black pepper on both sides.

STEP TWO: Dredge the pork. Add the flour to a flat-bottomed bowl. Dredge the pork chops into the flour until coated on each side.

STEP THREE: Sear the pork chops. Set a skillet over medium-high heat and add the olive oil. Allow the pan time to get very hot, then add the pork chops to the pan. Be sure your pork chops aren’t overlapping and have a little room between them. If your pan is too crowded, you should dook in batches instead. Cook for 3-5 minutes per side or until it reaches an internal temperature of 145°F. Remove the pork from the pan and set aside.

STEP FOUR: Make the sauce. Leave the pan on the heat and add the garlic. Add the wine or chicken broth to deglaze the pan. Take a minute to stir the sauce with a wooden spoon, scraping the bottom of the pan to get all the browned bits off. Bring to a simmer. Turn off the heat and add the butter, lemon juice and capers. Stir until the butter is melted. Add the pork chops back to the pan.

STEP FOUR: Serve. Give the pork chops just a few moments to warm up again, then garnish with parsley and sliced lemons. Serve hot.

Tips For Making Pork Piccata

• Be sure to use a dry white wine; otherwise, your sauce will be more sweet than savory.
• For even more caper flavor, rough chop them before adding them to the sauce.

Can I replace the pork with a different meat?

Yes, you can! You can make this recipe in the exact same way using chicken or veal. Here are a few tips:

Chicken – I recommend pounding boneless, skinless chicken breasts until they’re even in thickness, about 1/2 inch thick. Dredge them in flour and sear until cooked through to 165°F.

Veal – Use high-quality veal cutlets and pound them until they’re even in thickness, about 1/2 inch. Dredge them in flour and seal until cooked through to 160-170°F.

Why This Recipe for Pork Piccata Is The Best

What’s not to love about this easy pork dish? Here are my favorite things about this recipe:

• Quick to Make – This recipe is ready in 20 minutes flat, and requires almost no chopping and prepping.
• Fail-Proof – This is such a simple recipe, it’s almost impossible to ruin!
• Fancy Flavor – This pork piccata looks and tastes just a bit fancy, so it’s the perfect recipe to impress on a date night or when company comes over.

How do I make sure my pork is cooked all the way through?

The best way to verify your pork is cooked is to use a meat thermometer. Stick the probe in the thickest part of the meat and make sure the thermometer reads 160°F. If you don’t have an instant read thermometer, you can cut a small slit in the side of the meat and visually check that it’s fully cooked. The juices should be clear and the meat shouldn’t appear wet or shiny.

Can I make this gluten-free? Dairy-free?

This recipe is already dairy-free. To make it gluten-free, simply replace the flour with gluten-free flour. Verify there is no gluten in your broth. It’s always wise to double check your ingredients for hidden sources of gluten if you have a dietary concern.

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