Photo of Lemony Pork Piccata by WW

Lemony Pork Piccata

Points® value
Total Time
28 min
18 min
10 min
Quickly sautéed pork chops in a lemony sauce flavoured with capers and parsley reward less than 30 minutes of prep and cooking with an elegant main dish. Just a small amount of grated Parmesan in the gremolata‑like topping goes a long way.


All-purpose flour

2 tbsp(s)

Kosher salt

1¼ tsp(s)

Black pepper

¼ tsp(s)

Uncooked lean trimmed pork loin

1 pound(s), trimmed, 4 (1/4-pound) chops

Unsalted butter

1 tbsp(s)

Olive oil

2 tsp(s)


2 medium, finely chopped

Minced garlic

1 tsp(s)

Reduced-sodium chicken broth

½ cup(s)

Fresh lemon juice

2 tbsp(s)


1 tbsp(s), tiny, drained

Fresh parsley

2 tbsp(s), chopped, flat-leaf parsley

Grated Parmesan cheese

1 tbsp(s)

Lemon zest

1 tsp(s), grated


  1. Place pork between two pieces of plastic wrap. With meat mallet or rolling pin, pound to 0.3‑cm (⅛‑in) thickness.
  2. Mix together flour, 5 ml (1 tsp) salt, and pepper in large shallow bowl. Coat pork with seasoned flour, shaking off excess.
  3. Melt 10 ml (2 tsp) butter with oil in large heavy nonstick skillet over high heat. Add pork and cook until browned, about 2 minutes per side. Transfer to plate. Cover to keep warm.
  4. Add shallots, garlic, broth, lemon juice, and capers to skillet, scraping up any browned bits from bottom of pan; bring to boil. Reduce heat to medium and cook, stirring once or twice, until sauce is slightly reduced, about 2 minutes. Stir in remaining 5 ml (1 tsp) butter and 1 ml (¼ tsp) salt. Return pork with any accumulated juices to skillet, turning pork to coat with sauce.
  5. Place 1 cutlet on each of 4 plates and spoon sauce over. Mix together parsley, Parmesan, and lemon zest in cup and sprinkle over pork.
  6. Per serving: 1 pork cutlet and about 30 ml (2 Tbsp) sauce


Smart pointers: Serve the piccata with ZeroPoint™ steamed zucchini noodles or other veggie noodles. You can make your own with a spiralizer, or buy them in the produce section of most supermarkets.