Pork Piccata is a delicious twist on the Italian classic, traditionally made with veal or chicken. This version features tender pork cutlets coated in a light flour crust, pan-seared until golden, and then simmered in a bright, tangy sauce made with lemon juice, white wine, and capers. The sauce, enriched with butter, balances perfectly with the savory pork, creating a dish that’s both flavorful and elegant. Ideal for a special dinner or even a quick weeknight meal, Pork Piccata pairs beautifully with pasta, rice, or a side of steamed vegetables, offering a restaurant-quality experience right at home.
Ingredients
- 1 lb pork tenderloin, sliced into 1/2-inch thick medallions
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 1/2 cup dry white wine or chicken broth
- 1/2 cup chicken broth
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp unsalted butter
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Instructions
- Prepare the pork: Season the pork medallions with salt and pepper. Dredge each piece lightly in flour, shaking off any excess.
- Sear the pork: In a large skillet, heat the olive oil over medium-high heat. Add the pork medallions in batches, cooking for 2-3 minutes per side until golden brown and just cooked through. Remove the pork from the skillet and set aside.
- Make the sauce: In the same skillet, add the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the lemon juice and capers. Simmer for 3-4 minutes until the sauce reduces slightly.
- Finish the dish: Reduce the heat to low and stir in the butter until melted and the sauce is smooth. Return the pork to the skillet, spooning the sauce over each piece to coat.
- Serve: Garnish with fresh parsley and lemon slices. Serve hot with pasta, rice, or steamed vegetables.
Pork Piccata is a flavorful, elegant dish that’s quick to prepare yet tastes like it took hours, offering a deliciously tangy twist on a beloved Italian classic.