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Pork Chops Piccata

Restaurant-quality Italian pork chops with bright lemon, briny capers, and rich butter sauce that transforms ordinary weeknight dinner into elegant dining.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 bone-in pork chops (3/4-inch thick)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1/2 cup chicken broth
  • 1/4 cup capers, drained
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Pat pork chops completely dry with paper towels. Mix flour, salt, and pepper in a shallow dish. Dredge each chop thoroughly, shaking off excess flour.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, carefully add pork chops. Cook 4-5 minutes per side until golden brown and internal temperature reaches 145°F.
  3. Transfer cooked pork chops to a warm plate and tent with foil to rest while preparing the sauce.
  4. In the same pan, add lemon juice and chicken broth. Scrape up any caramelized pieces and let the mixture bubble and reduce by half.
  5. Remove pan from heat and whisk in remaining 3 tablespoons butter until glossy. Stir in capers and parsley. Return pork chops to the pan briefly to coat with sauce, then serve immediately.

Notes

Pat pork chops completely dry for proper browning. Don't skip resting the meat to redistribute juices. Remove pan from heat before whisking in final butter to prevent greasy sauce. Can substitute boneless pork chops with reduced cooking time. Refrigerate leftovers up to 3 days and reheat gently with splash of broth.