Pork Piccata

In just 25 minutes, you can make succulent Pork Piccata. It’s a dish I turn to when I want to break free from our usual dinner routine with something impressive, but simple. By following a few easy steps you’ll get perfect results every time – pork chops that are crispy outside, juicy inside, and coated in a luscious lemon, butter, and caper sauce.

What surprises me most about this recipe is how forgiving it is. Even if you’re not confident in the kitchen, the prep is straightforward – season, flour, and cook the chops, then whip up the sauce. The sizzle of the pork hitting the pan, the pop of capers in butter – these little moments make cooking feel like a treat rather than a chore. Whether you’re cooking for yourself after a long day or sharing with friends on the weekend, this dish has a way of lifting the mood and making any meal feel special.

“Liked the gravy. Always have trouble with piccata dishes because gravy separates and never thickens. This one worked well. Don’t know what I did differently but it was delicious. Thanks for the keeper recipe.”

john j

Ingredients for Pork Piccata

• Pork Chops: Bone-in for the best flavor and juiciest texture. If using boneless pork loin chops, reduce cooking time by 1-2 minutes per side.
• Flour: All-purpose flour works best. It creates a light coating that crisps up beautifully.
• Olive Oil: Extra-virgin olive oil adds a subtle flavor. Use a good quality one for best results.
• Butter: Salted or unsalted both work. If using salted, you might want to reduce added salt elsewhere.
• White Wine: Adds depth to the sauce. Dry white wine is ideal, but chicken stock makes a great non-alcoholic substitute.
• Lemon: Fresh is key here. The zest adds extra flavor, so don’t skip it.
• Capers: I recommend non-pareil capers; they’re smaller and more delicate, but pack a flavor punch.
• Parsley: Fresh flat-leaf (Italian) parsley adds a bright, fresh note. Chop it just before using.
• Kosher Salt and Freshly Ground Black Pepper: Kosher salt for seasoning, and freshly ground black pepper for the best flavor.

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.

Pork Piccata has a way of making dinner feel a bit more special. I love how it bridges the gap between everyday cooking and those meals you save for special occasions. And once you’ve made it a few times, you’ll find yourself throwing it together without even glancing at the recipe. With dinner sorted so quickly and easily, you’ll have more time to relax and enjoy your evening, whether you’re enjoying a cozy weeknight meal or entertaining friends.

To round out your meal…

• Italian Roasted Potatoes
• Rapini (with raisins and hazelnuts)
• and Affogato for dessert.

More Must Try Italian Main Courses

• Pork Saltimbocca
• Italian Chicken Cutlets

More Delicious Piccata Recipes

• Salmon Piccata
• Cod Piccata
• Cauliflower Piccata
• Shrimp Piccata
• Chicken Thigh Piccata

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.