A riff on the classic, this flavor-packed piccata is ready in just about 15 minutes, making it an easy weeknight dinner winner when served alongside green vegetables or buttered pasta. —Food52
Test Kitchen Notes
This recipe is shared in partnership with Smithfield Marinated Fresh Pork. —The Editors
4 to 6
package Smithfield Roasted Garlic and Herb Marinated Fresh Pork Loin Filet
Salt, plus more to taste
Freshly ground black pepper, plus more to taste
flour, plus more as needed
In This Recipe
Slice pork loin into 1/4-inch slices and lightly pound out until thin. Season pork slices with salt and pepper on both sides, and then dredge slices in flour, shaking off the excess.
Heat 4 tablespoons butter and the olive oil in large sauté pan over medium-high heat until hot. Sauté the pork slices for 3 minutes and flip, cooking the other side for 3 minutes, making sure that each side is nicely browned.
Remove pork to a plate and deglaze the pan with lemon juice, chicken stock, and capers, using a wooden spoon to scrape the bottom of the pan. Cook until the liquid reduces by about 1/3.
Season with salt and pepper, and stir in the remaining 2 tablespoons of butter to slightly thicken. Place pork on platter or plates and garnish with the lemon-caper sauce and parsley to serve.