Pork Piccata

This post may contain affiliate links.  For more information, read my disclosure policy here  

This Pork Piccata is a restaurant quality dish you can make in under 30 minutes. There’s something about the combination of tender pork, a bright lemon sauce, and salty capers that makes pork piccata an enduring favorite. It’s a restaurant dish that’s surprisingly easy to make at home, perfect for a weeknight dinner that feels special.

Plus, it only takes 30 minutes from start to finish.

Pork piccata in a red skillet with lemons and parsley.

SAVE THIS RECIPE!

Enter your email below and we’ll send this recipe straight to your inbox.

Save Recipe Final

This post is sponsored by Ohio Pork Council. All opinions are my own.

Why this Pork Piccata Recipe is a Keeper

Pork piccata comes together quickly, making it a perfect choice for busy weeknights. Serve it with pasta, rice, or mashed potatoes for a satisfying and delicious meal. And with its bright flavors and elegant presentation, it’s sure to impress your family or guests. So next time you’re looking for an easy yet impressive dish, give pork piccata a try!

  • 30 Minute Meal: Make an elegant and impressive meal in minutes.
  • Easy Ingredients: Only a few simple, clean, fresh ingredients to make this lemony pork dish.
  • Family Friendly: It is so delicious and quick you can make it for a busy weeknight meal or an elegant couples dinner to serve guests.
  • Adaptable: Can make it into a chicken piccata or a veal piccata if you wish.

If you’re looking for more pork recipes, try my favorite Italian Porketta Roast, Mongolian Pork (another 30 minute fave!) and my Korean Pork Chops.

Meal planning printables
Get Our Free Meal Planning Bundle

With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.

Can I try this recipe with something instead of white wine?

Pork cutlets in piccata sauce on a white platter with lemon garnish.

Of course, you can use chicken broth or chicken stock, non alcoholic white wine or an alcohol replacement would be vermouth.

Ingredients you Need to Make Pork Piccata

Ingredients to make sliced pork piccata recipe.
  • Boneless Pork Loin: You can also use pork cutlets, pork tenderloin or boneless pork chops.
  • Shallots: Fresh diced.
  • Capers: Salty, briny, with a slight tanginess, sometimes compared to green olives or pickles.

See the recipe card below for a complete list of the ingredients with measurements.

Why We Love Pork

More than 3,500 family farms in Ohio raise enough pork to feed about 25 million people. So when you buy pork at he grocery store or the farmer’s market, you are supporting Ohio farm families that produce pork.

I used boneless pork loin for this recipe, but you could easily swap in pork cutlets, boneless pork chops or pork tenderloin.

Pork tenderloin is one of the leaner cuts of meat. You might be surprised to learn that pork tenderloin is as lean as boneless, skinless chicken breast.

Pork loin sliced into cutlets.

Variations and Substitutions for this Pork Recipe

  • Pork: You can use pork loin or sliced thick cut cops or even bone-in pork chops.
  • Chicken Broth: You can replace the wine with chicken stock if you wish for the piccata sauce over pork chops.
  • Sides: Place this easy to prepare pork over pasta, rice or even mashed potatoes.
Pork piccata on a white platter with parsley garnish.

Special Equipment Needed for Pork Piccata with Lemon and Capers

  • Meat Mallet: This will help tenderize the pork and make it thin enough for quick cooking.
  • Lemon Zester: Easily zest citrus with a rasp grater.

Pro Tip

Make sure you use a meat thermometer. The pork should be cooked to an internal temperature of 145 degrees F. It’s safe to eat with a blush of pink in the center.

How to Make this Quick and Easy Pork Piccata

Imagine a sauce that’s bursting with flavor. The lemon cuts through the richness of the butter, and the capers add an intriguing salty-tart complexity. It’s a perfect balance of flavors that complements the delicate taste of pan-fried pork

These are the basic steps for making pork cutlet recipe. Refer to the full, printable recipe card below for detailed instructions. If this recipe looks good to you, give this recipe a review below.

Step by step instructions for slicing and dredging pork cutlets.

1. Prepare Meat

Slice pork tenderloin into 1/2 inch thick slices. Place each slice between two sheets of plastic wrap and use the flat side of a meat tenderizer to flatten to 1/8 inch thickness. Season with all purpose seasoning.

Step by step instructions for pan frying pork loin.

2. Coat Pork and Place in Skillet over Medium Heat

Place the flour in a shallow bowl and dredge the pork in it. Shake off excess flour. In a large skillet over medium-high heat, warm olive oil. Add the pork slices in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side.

3. Remove Pork and Keep Warm

Repeat the steps with remaining pork. Transfer to a baking sheet and place in a preheated oven to finish cooking.

Step by step instructions for making lemon piccata sauce.

4. Make the Pan Sauce

Reduce the heat to medium and melt butter in the pan. Add the shallots and garlic and cook until golden brown, about 30 to 60 seconds. Deglaze the pan by adding the white wine, broth and lemon juice, increase the heat to medium-high and cook until the liquid is slightly thickened, about 5 minutes.

5. Combine Caper Sauce with Pork Picatta and Serve

Remove the pan from the heat and add butter, lemon zest, capers and parsley. Season with all purpose seasoning. Drizzle the buttery piccata sauce over pork and garnish with fresh parsley.

Pork Picatta Recipe FAQs

In essence, piccata offers a brighter, more complex taste with the capers, while francese leans towards a more simple, buttery lemon sauce.

In place of the capers to skillet you can use olives or some other salty element to counter the acid. If you’re not a fan of capers, try chopped olives or sundried tomatoes for a different briny element to this easy weeknight dinner.

Yes, in place of the butter and the olive oil, you can use just olive oil to the slice pork loin.

Thin sliced pork in piccata sauce with lemons and parsley.

Expert Tips for Making This Pork Piccata and White Wine Recipe

Fresh ingredients are best. You want fresh squeezed lemon juice and freshly ground salt and pepper for this pork dinner recipe.

  • Zest Lemon First: It’s easier if you zest the lemon before you juice it.
  • No Shallots?: No problem. Swap in some finely minced onion.
  • Garnish with Fresh Herbs: Fresh thyme or oregano can add an extra layer of complexity to the sauce. Or finish this easy recipe with lemon slices.
  • Make it Creamy: For a richer sauce for your pork picatta, stir in a spoonful of heavy cream or grated Parmesan cheese at the end.
  • Change up the Protein: While pork is traditional, chicken cutlets can be used as a substitute when you make this recipe.
  • Vegetables: Try adding diced asparagus or sliced mushrooms to the butter sauce for the Pork Piccata.
  • Make Extra Lemon Piccata Sauce: The sauce is so good, make sure that you make extra for on top of your side dishes.

What to Serve with Pork Picatta Recipes

SAVE THIS RECIPE!

Enter your email below and we’ll send this recipe straight to your inbox.

Save Recipe Final

5 from 2 votes

Pork Piccata

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
This Pork Piccata is sheer perfection. There’s something about the combination of tender pork, a bright lemon sauce, and salty capers that makes pork piccata an enduring favorite. It’s a restaurant dish that’s surprisingly easy to make at home, perfect for a weeknight dinner that feels special
Print Pin Rate Save
⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!

Ingredients

  • 1 ¼ pound Boneless pork loin, can also use pork cutlets or thin boneless pork chops
  • 2 teaspoons All Purpose Seasoning Blend, divided
  • ½ cup All-purpose flour
  • 3 Tablespoons Olive oil
  • 3 Tablespoons Unsalted butter
  • 2 Tablespoons Shallots, finely chopped
  • 3 cloves Garlic, thinly sliced
  • ½ cup White wine, or dry vermouth
  • ½ cup Chicken broth
  • 3 Tablespoons Lemon juice, about 1 medium lemon
  • 2 Tablespoons Capers, drained
  • 1 Tablespoon Lemon zest
  • 2 Tablespoons Flat leaf parsley, minced

Instructions

  • Preheat oven to 300 ℉.
  • Slice pork tenderloin into ½ inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ⅛ inch thickness. Season both sides with ½ teaspoon All Purpose Seasoning Blend.
  • Place the flour in a shallow bowl and add ½ teaspoon All Purpose Seasoning Blend and dredge the pork in it. Shake off the excess flour.
  • In a large frying pan over medium-high heat, warm two tablespoons of the oil.
  • Place pork slices in a single layer in the pan (be careful not to crowd the pan) and cook, turning once, until browned on both sides, 2 to 3 minutes per side.
  • Transfer to a baking sheet. Warm the remaining tablespoon of oil in the pan and brown any remaining pork slices. Transfer the pork to a preheated oven and bake for 10 minutes or until the internal temperature reaches 145 ℉.
  • Do not clean the skillet. Reduce the skillet heat to medium and melt 2 tablespoons of the butter. Add the shallots and garlic and cook until fragrant, about 30-60 seconds.
  • Add the white wine and chicken broth and stir while scraping up the bits from the bottom of the pan. Zest the lemon and reserve 1 teaspoon of the zest. Squeeze the juice from the lemon into the pan and stir.
  • Simmer until the sauce is reduced by half. Remove the pan from the heat and whisk in the remaining tablespoon of butter, lemon zest, capers and parsley. Season with remaining All Purpose Seasoning Blend.
  • Drizzle the sauce over pork and serve immediately.

Expert Tips

      • Zest Lemon First: It’s easier if you zest the lemon before you juice it.
      • No Shallots?: No problem. Swap in some finely minced onion.
      • Garnish with Fresh Herbs: Fresh thyme or oregano can add an extra layer of complexity to the sauce. Or finish this easy recipe with lemon slices.
      • Make it Creamy: For a richer sauce for your pork picatta, stir in a spoonful of heavy cream or grated Parmesan cheese at the end.
      • Change up the Protein: While pork is traditional, chicken cutlets can be used as a substitute when you make this recipe.
      • Vegetables: Try adding diced asparagus or sliced mushrooms to the butter sauce for the Pork Piccata.
      • Make Extra Lemon Piccata Sauce: The sauce is so good, make sure that you make extra for on top of your side dishes.

Estimated Nutritional Information

Calories: 472kcal | Carbohydrates: 15g | Protein: 33g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 118mg | Sodium: 192mg | Potassium: 635mg | Fiber: 1g | Sugar: 1g | Vitamin A: 449IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 2mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
PIN THIS RECIPE FOR LATER!Follow Me: @ItsAKeeperBlog or tag #itisakeeper
Course: Main Dish
Cuisine: Italian

1 thought on “Pork Piccata”

Leave a Comment

Rate this Recipe