Joe’s Pork Piccata

Golden-brown pork piccata served on a white plate, topped with a rich and creamy lemon-butter sauce infused with garlic, capers, and fresh herbs. The pork is garnished with chopped parsley, enhancing its flavor and visual appeal. In the background, creamy mashed potatoes and vegetables provide a comforting side dish.

This easy pork piccata is a fresh, flavorful twist on classic Italian piccata, featuring lightly breaded pork chops, tangy lemon juice, and briny capers. With a quick cook time and simple ingredients, this dish is perfect for a weeknight dinner but impressive enough for guests. Serve it with pasta, roasted vegetables, or a crisp salad for a complete meal in under 30 minutes.

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Serving Size: 6
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Ingredients

  • 3/4 cup plain dry unseasoned bread crumbs
  • 8 thin boneless pork chops (about 2 oz. each; total of 1 lb.)
  • Salt and pepper to taste
  • 2 Tbl butter
  • 2 Tbl olive oil
  • 1 lemon
  • 4 Tbl drained capers

Instructions

  1. Spread the bread crumbs on a plate. Dredge the pork chops, one at a time, in the crumbs to lightly coat. Season the chops on both sides with salt and pepper.
  2. Place 1 tablespoon of the butter and 1 tablespoon of the olive oil in each of 2 medium nonstick skillets and heat over medium heat until hot. Place 4 chops in each skillet, without overlapping, and cook for 3 to 4 minutes on each side, until golden. Do not overcook. Halve the lemon and squeeze the juice into the skillets over the chops. Add 2 tablespoons capers to each pan, stir to combine, and cook just until heated through. Remove the pans from the heat.

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