FiltersMain Ingredient Meal Type Prep Time
- Less than 15 minutes
- Less than 30 minutes
- Less than 45 minutes
- Less than 60 minutes
- Above 60 minutes
Lemony Pork Piccata
Sometimes the simplest dishes are the best. When you want a delicious meal and only have a few minutes to spare, this is a winner. Serve piccata nestled on a bed of sautéed chard, spinach or pasta.
View all tips »
Pound out the pork the night before to make this even faster.
- 4 pork chops or steaks (cut from whole boneless pork loin)
- Salt and cracked black pepper, to taste
- 1/2 cup(s) all-purpose flour
- 3 Tbsp. unsalted butter
- 2 Tbsp. sliced shallots or sweet onions
- 1/4 cup(s) dry white wine
- 2 Tbsp. chicken stock
- 1 Tbsp. fresh lemon juice
- 1/4 cup(s) chopped parsley or cilantro
- 1 Tbsp. capers
- 1 Tbsp. lemon zest
- Pound pork chops between two sheets of wax paper or plastic wrap until very thin (about 1/8 inch) and of even thickness. Salt and pepper both sides of each piece.
- Put flour in a plastic bag and toss the pork cutlets one at a time to coat well. Remove and shake off any excess.
- Heat butter in a large sauté pan over medium heat. When butter sizzles, add the shallots and pork. Don’t overcrowd the pan; you may have to do this in two batches. Depending on the thickness of the meat, sauté 3 to 4 minutes per side or until golden brown and cooked through. Hold first batch in a warm oven, tented with foil.
- Deglaze pan with wine and chicken stock, stirring up the browned bits from the pan. Raise heat to high and simmer briskly until reduced by half. Stir in the lemon juice and serve immediately drizzled over the pork. Sprinkle generously with parsley, capers and zest.