Lemony pork piccata

Lemony pork piccata

Total Time
28 min
20 min
8 min
Quickly sautéed pork chops in a lemony sauce flavored 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. Serve the piccata with 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.


Uncooked lean trimmed pork loin

1 pound(s), 4 (1/4-pound) boneless chops, trimmed and pounded to scant 1/4-inch thickness

All-purpose flour

2 Tbsp

Kosher salt

1¼ tsp, divided

Black pepper

¼ tsp

Unsalted butter

3 tsp, divided

Olive oil

2 tsp, extra virgin


2 medium, minced


1 small clove(s), minced

Chicken broth

½ cup(s)

Fresh lemon juice

2 Tbsp


1 Tbsp, small variety, drained

Fresh parsley

2 Tbsp, flat leaf, chopped

Grated Parmesan cheese

1 Tbsp

Lemon zest

1 tsp, grated


  1. Place pork between two pieces of plastic wrap. With meat mallet or rolling pin, pound to 1/8-inch thickness.
  2. Mix together flour, 1 tsp salt, and pepper in large shallow bowl. Coat pork with seasoned flour, shaking off excess.
  3. Melt 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 1 tsp butter and 1/4 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. Serving size: 1 pork cutlet and about 2 tbsp sauce