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Pork Piccata
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
Equipment
- Shallow Dish
- Instant-read meat thermometer
Ingredients
- 1¼ pounds Boneless pork loin, can also use pork cutlets or thin boneless pork chops
- 2 teaspoons All Purpose Seasoning, divided
- ½ cup All-purpose flour
- 3 tablespoons Olive oil, divided
- 3 tablespoons Unsalted butter, divided
- 2 tablespoons Shallot, finely chopped
- 3 Garlic cloves, thinly sliced
- ½ cup Dry white wine or dry vermouth
- ½ cup Chicken broth
- 3 tablespoons Fresh lemon juice, about 1 medium lemon
- 2 tablespoons Capers, drained
- 1 tablespoon Lemon zest
- 2 tablespoons Flat-leaf parsley, minced
Instructions
- Preheat the oven to 300°F.
- Slice the pork loin into ½-inch-thick slices. Place each slice between two sheets of plastic wrap and pound to about ⅛-inch thickness. Season both sides with ½ teaspoon of the All Purpose Seasoning.
- In a shallow dish, combine the flour with another ½ teaspoon of the All Purpose Seasoning. Dredge each pork slice in the seasoned flour, shaking off any excess.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Working in batches, cook the pork for 2 to 3 minutes per side, or until lightly browned. Transfer the cooked pork to a baking sheet.
- Add the remaining 1 tablespoon of olive oil to the skillet and cook any remaining pork. Transfer all of the pork to the oven and bake for about 10 minutes, or until the internal temperature reaches 145°F.
- Without wiping out the skillet, reduce the heat to medium. Melt 2 tablespoons of the butter, then add the shallot and garlic. Cook for 30 to 60 seconds, stirring frequently, until fragrant.
- Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the lemon juice and bring the sauce to a simmer.
- Simmer until the sauce has reduced by about half.
- Remove the skillet from the heat. Whisk in the remaining 1 tablespoon of butter until melted, then stir in the lemon zest, capers, parsley, and the remaining 1 teaspoon of All Purpose Seasoning.
- Arrange the pork on a serving platter and spoon the sauce over the top. Serve immediately.
Christina's Notes
Zest the lemon before juicing it. It's much easier to zest a whole lemon than one that's already been squeezed.
If you don't have shallots, finely minced yellow onion makes a good substitute.
Don't overcrowd the skillet. Cook the pork in batches so it browns instead of steams.
For a richer sauce, stir in a splash of heavy cream or a few tablespoons of grated Parmesan cheese just before serving.
Add sliced mushrooms or asparagus to the sauce for an easy variation.
Serve with angel hair pasta, mashed potatoes, rice, or crusty bread to soak up the lemon caper sauce.
The sauce can be prepared up to 1 day ahead and gently reheated before serving. Cook the pork just before serving for the best texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat until warmed through. Freezing is not recommended, as the sauce may separate and the pork can become dry.
If you don't have shallots, finely minced yellow onion makes a good substitute.
Don't overcrowd the skillet. Cook the pork in batches so it browns instead of steams.
For a richer sauce, stir in a splash of heavy cream or a few tablespoons of grated Parmesan cheese just before serving.
Add sliced mushrooms or asparagus to the sauce for an easy variation.
Serve with angel hair pasta, mashed potatoes, rice, or crusty bread to soak up the lemon caper sauce.
The sauce can be prepared up to 1 day ahead and gently reheated before serving. Cook the pork just before serving for the best texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat until warmed through. Freezing is not recommended, as the sauce may separate and the pork can become dry.