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Pork Piccata

Golden, tender pork cutlets with a bright lemon-caper sauce that creates restaurant-quality results on busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 pork chops or cutlets (about 1/4 inch thick)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 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. Place pork between plastic wrap and gently pound to 1/4-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the pork. Cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a warm plate and tent with foil.
  3. In the same skillet, add butter and let it melt completely. Add lemon juice and chicken broth, scraping up the flavorful bits with a wooden spoon.
  4. Stir in capers and let the sauce simmer for 2-3 minutes until slightly thickened. Return pork to the pan, spooning sauce over each piece. Sprinkle with fresh parsley and serve immediately.

Notes

Don't skip pounding the pork for even cooking. Avoid overcrowding the pan. Store leftovers in refrigerator for up to 3 days, reheat gently with a splash of broth. Freezing not recommended. Can substitute capers with green olives, chicken broth with white wine, or use almond flour for gluten-free version.