Pork Chops Piccata
This easy pork piccata recipe is the pork chops version of an Italian American classic! It's a 25-minute dish with a bright and buttery lemon and caper sauce.
Servings: 4
Ingredients
- 4 pork chops
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon brined capers drained
- 1/2 cup heavy/whipping cream
- Garnish (optional) chopped parsley and/or freshly grated parmesan cheese
Instructions
- Season the pork chops generously with salt & pepper and sprinkle with garlic powder. Coat the pork in flour.
- Add half the butter plus the olive oil to a skillet over medium-high heat.
- Once the pan's hot, add the pork. Sear the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick), then transfer them to a plate.
- Remove the skillet from the heat and add the chicken broth, lemon juice, lemon zest, remaining butter, and capers. Scrape up any browned bits from the bottom of the pan.
- Stir in the cream and return the skillet to the heat. Once it's bubbling again, add the pork back in.
- Cook for another 3-5 minutes or until the pork is cooked through and the sauce has reduced to your liking (turn down the heat a bit if it's bubbling a lot).
- Serve with chopped fresh parsley and/or parmesan cheese if desired.
Notes
- To make this recipe without cream, increase the chicken broth to 3/4 cup.
- I use boneless pork chops. If using larger, bone-in chops, you may need to fry them in batches so the skillet isn't crowded.
Nutrition
Calories: 457kcal | Carbohydrates: 4g | Protein: 30g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 273mg | Potassium: 545mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 796IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
