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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...
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.
- 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
- 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.