Need a quick weeknight dinner? This flavorful Pork Piccata recipe comes together fast and features zingy lemon, tangy capers, and a rich sauce.
Not going to lie, when I first saw this recipe for pork piccata, I was a little skeptical. For those of you who don’t know, I am a major chicken piccata fan. I love everything from the velvety sauce to the tender chicken breast, plus the punchy bite from white wine and capers. Honestly, it’s probably one of my favorite dishes to eat and make!
Over the years, I’ve mastered my chicken piccata more and more with every iteration. However, all that came crumbling down when I tested this pork version of piccata last week. I never thought I would willingly replace the chicken in my recipe with pork, but I am so thankful I gave it a chance and tried it out.
The sauce has to be my favorite part of the recipe. The zippy lemon flavor makes your taste buds wake up, while the rich creaminess of the butter shines through. And then those salty little capers show up, adding these slightly sour and perfectly salty bursts that cut through the fatty sauce in the best way. It’s truly a feel-good dish: fresh, savory, and just undeniably tasty, with a comforting warmth that makes you want to cozy up and savor every single bite.
Is pork piccata an Italian dish?
I hate to deliver bad news, but neither pork nor chicken piccata is a traditional Italian dish. When I first moved to Italy, specifically Tuscany, I expected to see it on most menus at a trattoria. You might assume that the velvety, slightly creamy sauce and crispy pork would be perfect in Tuscany’s cold and windy weather, right? However, it’s actually an Italian-American dish.
While the “piccata” cooking method—thinly sliced, floured, pan-fried meat (especially veal) in a white wine, lemon-butter sauce with capers—has Italian roots, the use of pork and chicken in piccata dishes became popular among Italian-Americans. The affordability and availability of chicken and pork in America likely contributed to its popularity here.
How do I store leftovers?
If you’ve got any pork piccata left over, you can transfer it to an airtight container and store it in the refrigerator for up to 4 days. The dish can also be frozen in a freezer-safe container for up to 3 months. Defrost it overnight in the fridge. To reheat it, I recommend gently warming it on the stovetop over medium-low heat. If the sauce is too thick, then add some extra chicken broth or water to thin it out, and add butter if needed. Heat until the pork and sauce are warm. Alternatively, place the dish in an oven preheated to 325°F, covered with foil, for 10-15 minutes.
Serving suggestions
While this pork piccata is delicious on its own, it’s even better when it’s paired with a few side dishes. If you want to stay on the Italian theme, I recommend making a tray of Roasted Broccoli And Cauliflower, a plate of Garlic Sautéed Spinach, and some Rosemary-Roasted Potatoes. Alongside all of the side dishes, this pork piccata is amazing with a big bowl of greens, like this Tossed Salad or an Italian Salad. Anytime I make a saucy recipe like this, I love to have a fluffy loaf of bread to swipe up the sauce. If you’ve some time on your hands, try making a loaf of Potato Bread or even this Keto Almond Flour Bread.
Ingredients
- 1¼ pounds pork tenderloin sliced into 2-inch thick slices
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter divided
- 3 cloves garlic thinly sliced
- ¼ cup white wine
- ¼ cup fresh lemon juice
- ½ cup chicken broth
- 2 tablespoons capers drained
- 2 tablespoons fresh flat-leaf parsley chopped, plus more, for garnish
Instructions
- Place pork slices between two pieces of plastic wrap and gently pound with a meat mallet until they are about ¼-inch thick. Season both sides with salt and pepper.
- Lightly coat each pork piece in all-purpose flour, shaking off any excess.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the pork slices for 2-3 minutes per side until golden brown.
- Remove the pork and cover loosely with foil to keep warm. Lower the heat to medium, add the remaining butter, and sauté the garlic for about 30 seconds until golden. Pour in the white wine, lemon juice, and chicken broth, scraping up any brown bits.
- Let the sauce simmer for 3-5 minutes until it slightly thickens. Stir in the capers and parsley, then return the pork to the skillet to warm through, spooning the sauce over the slices. Serve immediately, garnished with extra parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment