Pork Piccata
Succulent, crisply coated pork chops in a lemon butter caper sauce are a restaurant-worthy meal you can make in 25 minutes!
Servings: 4 people
Ingredients
- 4 bone-in pork chops 1/2-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
- 1/2 cup white wine or chicken broth
- 1 large lemon juiced, ~3 tablespoons
- 1/4 cup capers drained and rinsed
- 1/4 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.
Nutrition
Calories: 451kcal | Carbohydrates: 7g | Protein: 38g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 464mg | Potassium: 725mg | Fiber: 1g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 2mg
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