Description
Pork Piccata features succulent pork chops simmered in a delightful lemon and cream sauce, making it a perfect choice for quick dinners or special occasions.
Ingredients
Scale
- 4 pork chops
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup chicken broth or dry white wine
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 tablespoon brined capers, drained
- 1/2 cup heavy/whipping cream
- Garnish (optional) chopped parsley and/or freshly grated parmesan cheese
Instructions
- Season the pork chops generously with salt & pepper and sprinkle with garlic powder. Coat the pork in flour.
- Add half the butter plus the olive oil to a skillet over medium-high heat.
- Once the pan's hot, add the pork. Sear the pork chops for 3-5 minutes on each side or until golden, then transfer them to a plate.
- Remove the skillet from the heat and add the chicken broth, lemon juice, lemon zest, remaining butter, and capers. Scrape up any browned bits from the bottom of the pan.
- Stir in the cream and return the skillet to the heat. Once it bubbles again, add the pork back in.
- Cook for another 3-5 minutes until the pork is cooked through and the sauce has reduced to your liking.
- Serve with chopped fresh parsley and/or parmesan cheese if desired.
Notes
For a gluten-free option, use a gluten-free flour for dredging.
If you don’t have chicken broth, dry white wine works perfectly in this recipe.
Adjust the amount of lemon juice according to your taste preference.
Nutrition
- Serving Size: 1 pork chop with sauce
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg