In just 25 minutes, you can make succulent Pork Piccata. Crispy on the outside, juicy in the middle and bathed in a luscious lemon, butter and caper sauce, these pork chops are a restaurant-worthy meal.
The prep for this dish takes all of 5 minutes. Just gather your ingredients, squeeze and zest a lemon, season and flour the pork chops and you're ready to go. Just wait until you smell the citrusy, buttery sauce! A perfect dish for weeknight dinners and one you'd be proud to serve guests or your sweetheart on a date night.
Ingredients You Need to Make Pork Piccata
- Pork Chops: bone-in pork chops for the most flavor and juiciest texture - if you use boneless pork loin chops, reduce the cooking time by a minute or two.
- Flour: all-purpose flour
- Olive Oil: extra-virgin olive oil
- Butter: salted or unsalted butter
- White Wine: or chicken stock / chicken broth
- Lemon: fresh lemon juice and zest
- Capers: ideally non-pareil
- Parsley: fresh flat leaf / Italian parsley
- Kosher Salt and Freshly Ground Black Pepper
What is piccata?
Piccata is a traditional Italian dish, and the Italian word "piccata" refers to meat or fish that's "sliced, sautéed, and served in a sauce containing lemon, butter and spices". In Italy it's most commonly made with veal and with chicken in the United States.
Aside from tradition, this dish is endlessly versatile and Pork Picatta is the perfect example. The zesty, buttery sauce elevates tender, juicy pork chops to a meal worth remembering. And the same goes for other cuts of meat like Chicken Piccata / Chicken Thigh Piccata, fish and seafood, like Salmon Picatta and Shrimp Piccata and vegetables like Cauliflower Piccata.
To round out your meal...
- Italian Roasted Potatoes
- Rapini (with raisins and hazelnuts)
- and Affogato for dessert.
More Must Try Italian Main Courses
More Delicious Piccata Recipes
How to Make Pork Piccata
Season pork chops with salt and pepper and dust with a light coat of flour.
Add pork chops in a single layer to hot olive oil in a large skillet over medium-high heat; cook 4 minutes on each side. Transfer to platter and tent with aluminum foil.
To the skillet, add wine, lemon juice, and capers and bring to boil. Cook and stir until thickened; remove from heat and stir in butter until melted. Spoon sauce over pork chops and serve garnished with fresh parsley.
Pork Piccata
Ingredients
- 4 bone-in pork chops ½-inch thick, 5-6 ounces each
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter
- ½ cup white wine or chicken broth
- 1 large lemon juiced, ~3 tablespoons
- ¼ cup capers drained and rinsed
- ¼ cup chopped fresh flat-leaf parsley
- thin slices of fresh lemon for garnish, optional
Instructions
- Season pork chops on both sides with salt and pepper. Dust with flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat until hot. Add pork chops in a single layer and cook until browned, about 4 minutes; flip and cook 4 minutes more, or until browned and just cooked through. Transfer to serving platter and tent with foil.
- Add wine, lemon juice, and capers to skillet; bring to boil. Cook and stir until sauce has thickened, scraping up any browned bits. Remove from heat, add butter and stir to melt; spoon sauce over pork chops. Garnish with parsley and lemon slices if using and serve immediately.
Made it and really enjoyed it. I used boneless pork loin chops, pounded to 1/2 inch; and dry vermouth to sub for white wine. Came out great.
I'm so glad you enjoyed it, Carmen, and that you added your own touches to the recipe!
Why does the ingredients say about the 3 TBSP butter, "divided"?
Thank you for catching that typo, Mina! I've updated it.
YUM! Chicken piccata is one of my go-to dinners when I can't think of anything else to cook. Now I can shake things up with your delicious pork version. I love, love all the capers!!! xo
Thanks, Liz!!
I absolutely love Piccata anything, and your pork looks beyond delish!! Cozy, yet light - just what I’ve been craving!!! Can’t wait to try this recipe!
I love to hear that, Cheyanne! I hope you'll love it!
This looks delectable, Marissa. So simple and packs so much flavor. My favorite! 😊 ~Valentina
Thank you, Valentina! My favorite kind of recipe too!
Oh this is probably the most stunning pork chops I've ever seen. The presentation is spot on - better than in a restaurant. And the flavours? I am in!
awww...thanks so much, Ben!
Tom and I would both LOVE this dish Marissa. We're both big fans of anything piccata! Adding to our weekly menu ASAP!
I love to hear that, Mary Ann!
This looks like a restaurant meal for sure, Marissa! I do enjoy chicken piccata, but I'm not sure I've ever made a pork version. Putting this on the list for sure - so much flavor and so easy to make!
It really is so easy and so good, David! I think you and your family will love it.
This is wonderful. My husband won’t eat capers, so I’ve never made it! I’ll wait until a girlfriend spends the night with me and make it then.
No capers!! haha...but have you told him that they're SO good. 😉 Well, definitely treat yourself and your girlfriends with this one.
I always love piccata, but so far I have just tried chicken and fish. Gotta try your recipe with pork next time. It looks sensational!
Thank you, Angie!