Quick and Easy

Pork Piccata

by:
August 19, 2019
5
4 Ratings
Pork Piccata
Photo by Bobbi Lin
  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 4 to 6
Author Notes

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

What You'll Need
Ingredients
  • 1 package Smithfield Roasted Garlic and Herb Marinated Fresh Pork Loin Filet
  • Salt, plus more to taste
  • Freshly ground black pepper, plus more to taste
  • 1/2 cup flour, plus more as needed
  • 6 tablespoons butter, divided
  • 6 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 4 tablespoons chicken stock
  • 4 tablespoons capers
  • 3 tablespoons chopped parsley
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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See what other Food52ers are saying.

  • Patty Massa
    Patty Massa
  • Lynette Bramlett
    Lynette Bramlett
  • Patricia Manich
    Patricia Manich
  • Brian
    Brian

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4 Reviews

Patty M.
Patty M. March 24, 2021
Simple and Quick. Made this delicious recipe tonight for dinner and it was so tasty. I doubled the low sodium chicken broth but kept the same amount of capers and lemon juice, just so there would be more sauce. Served it with rice and roasted asparagus. A great dinner even for dinner guests.
 
Lynette B.
Lynette B. February 20, 2020
Perfect! So quick to make, this can be on the table in practically no time. The bonus is that everyone raved about it, and had no idea how easy this was to make. So the chef got lots of praise and was totally relaxed and able to enjoy as well!!
 
Patricia M.
Patricia M. September 20, 2019
I made this recipe last night for arriving family. Using the already marinated pork was an excellent idea, although like Brian, the other reviewer, I didn’t salt as much as was called for and was told that the seasoning was perfect. The one thing I did was to make the sauce less tart (and I am a lemon lover) was to add water with Wondra to both thin the taste and thicken the sauce. I also made the recipe a little more special by making homemade risotto and adding garlic and almonds to the green beans. It’s definitely a keeper.
 
Brian
Brian September 15, 2019
Wow, what a tasty sauce! I had some bone in ‘frenched’ pork chops which worked perfectly fine- they had to cook longer, of course, but when they reached 140 degrees, I set them aside and continued with the recipe. I’ll use a bit less salt next time since the capers would add probably enough.