adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemony Pork Piccata
Lemony Pork Piccata
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Tender pork chops seared and coated in a zesty lemon caper sauce for a quick and flavorful twist on a classic piccata dish.
Ingredients:
  • 4 pork chops
  • 0.5 cup all-purpose flour
  • salt and ground black pepper to taste
  • 3 tablespoons unsalted butter
  • 2 tablespoons sliced shallots
  • 0.33333334326744 cup dry white wine
  • 0.25 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • 0.25 cup chopped fresh parsley
  • 1 tablespoon lemon zest
  • 1 tablespoon capers
Instructions:
  • Heat your oven to a toasty 300 degrees F (150 degrees C).
  • Flatten pork chops between sheets of waxed paper or plastic wrap until they are a thin 1/8 inch.
  • Combine flour, salt, and pepper in a shallow bowl. Coat both sides of each pork chop with the flour mixture, tapping off any extra flour.
  • In a large skillet over medium heat, sizzle butter until hot. Add shallots and pork chops in a single layer, cooking in batches if necessary. Sear pork chops until golden brown and nearly cooked through, about 3 to 4 minutes per side. Place pork chops in a baking dish, cover loosely with foil, and keep warm, leaving shallots and flavorful bits in the skillet.
  • Roast pork chops in the oven until tender, for 20-25 minutes, ensuring they reach an internal temperature of at least 145°F (63°C) when measured with a meat thermometer.
  • Combine wine and chicken stock in the skillet and bring to a lively boil, using a wooden spoon to scrape up all the flavorful browned bits. Simmer gently until the sauce thickens by half, about 2 to 5 minutes. Finish by stirring in fresh lemon juice.
  • Generously pour the flavorful sauce over the succulent pork chops and sprinkle with fresh parsley, zesty lemon zest, and briny capers.

Similar Recipes