An easy and delicious dish, pork piccata is brightened up with a sauce made from lemon juice, white wine, and capers. This recipe was first published in full on the blog Hezzi-D’s Books and Cooks. We are pleased to share it with you here for Weekday Supper.
- 4 thin boneless pork chops
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ cup flour
- 2 tablespoons olive oil
- ½ cup white wine
- ¼ cup chicken broth
- 2 garlic cloves, minced
- 3 tablespoons capers
- 2 tablespoons lemon juice
- 1 tablespoon butter
- ½ lemon, thinly sliced
- Combine the salt, pepper, and flour in a small dish.
- Dredge the pork in the flour mixture and shake off the excess.
- Heat the oil in a skillet over medium high heat. Add in the pork and cook for 3 minutes on each side. Remove to a plate and keep warm.
- Add the wine to the pan and scrape up any brown bits from the bottom of the pan. Stir in the garlic, chicken broth, capers, and lemon juice and cook for 3 minutes.
- Return the pork chops to the pan and simmer for 5 minutes. Add in the butter and stir until just melted.
- Top with lemon slices and serve hot.
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