Pork Piccata My Way
Elevate your weeknight dinner with "Pork Piccata My Way," a delightful twist on the classic Italian dish. This recipe transforms tender, golden-brown boneless pork chops into a show-stopping main course, enhanced by a tangy, buttery sauce made with zesty lemon juice, dry white wine, and briny capers. Combining simple ingredients like chicken stock and fresh parsley, this dish strikes the perfect balance between bright acidity and rich, savory flavors. Ready in just 40 minutes, it’s both elegant and effortless, making it ideal for busy evenings or special occasions. Serve it with creamy mashed potatoes, al dente pasta, or a fresh green salad for a complete meal that’s as flavorful as it is satisfying. Whether you're a fan of quick skillet meals or love bold, citrusy sauces, "Pork Piccata My Way" is destined to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cup dry white wine
- 0.75 cup chicken stock
- 2 tablespoons capers, rinsed and drained
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
Place each pork chop between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4-inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each pork chop in the flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat until the butter is melted and foamy.
Add the pork chops to the skillet in batches, cooking for 2-3 minutes on each side, or until golden brown. Remove the pork from the skillet and set aside on a plate.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer until reduced by half, about 2 minutes.
Add the chicken stock, capers, lemon juice, and lemon zest to the skillet. Stir to combine and bring to a gentle simmer.
Return the pork chops to the skillet, spooning the sauce over them. Let them simmer gently for about 5-7 minutes, or until the pork is cooked through.
Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until melted, creating a silky sauce.
Garnish with chopped parsley and serve hot with your favorite side dish, such as mashed potatoes, pasta, or a crisp green salad.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.3 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
