Easy Pork Chop Piccata Recipe

Easy Pork Chop Piccata Recipe

This easy-as-pie (or pork) recipe has become a family favorite. It’s so simple to make I just had to share it. You probably already have most of the ingredients in your kitchen anyway, so a quick trip to the store is all you need. Serve with a vegetable and a rice of your choosing. I love anything with capers and lemon so the surprise of pork is a nice change to chicken…and it takes less than 30 minutes to make.

Easy Pork Chop Piccata


2 (1 lb) packages of butcher’s cut boneless pork chops
1 cup flour (I use organic)
2 tbsp butter
4 tablespoons olive oil (or a little less)
3 tbsp fresh lemon juice
1/2 cup capers
3/4 cup low sodium chicken broth


  1. place each pork chop between 2 pieces of wax paper and pound with mallet (rolling pin works too) until 1/2 inch thick.
  2. In a shallow bowl pour flour with some salt and pepper (to taste).
  3. Dredge each pork chop in the flour.
  4. In a heavy-bottomed pan or cast iron skillet add a tbsp of butter and 2 tbps of olive oil. Sear the pork chops 2 at a time for 4 minutes each side on a medium/high setting. Add the remaining olive oil for the second batch. Set cooked pork chops on a paper towel lined plate loosely covered with tine foil to rest.
  5. Reduce the heat to low and add the remaining butter, chicken broth, capers, lemon juice into the pan. Bring to a boil and season with a little salt and pepper to taste. Add the pork chops back to the pan and simmer for 4 minutes, or until the sauce thickens slightly.
  6. Serve with sauce ladled on.

Serves 4



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