Ingredients
- 4 boneless pork loin chops, pounded to
- 1/4-inch thickness
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 tbsp unsalted butter, divided
- 2 tbsp extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp fresh parsley, chopped
Instructions
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Season the pork chops with salt and pepper, then dredge them in the flour, shaking off any excess.
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In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
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Add the pork chops to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
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Remove the pork chops from the skillet and set them aside on a plate.
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In the same skillet, add the white wine, chicken broth, and lemon juice. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan.
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Reduce the heat to medium-low and simmer the sauce for 5 minutes, or until slightly thickened.
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Stir in the capers and the remaining 2 tablespoons of butter, cooking until the butter is melted and the sauce is smooth.
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Return the pork chops to the skillet and spoon the sauce over them, allowing them to warm through for 1-2 minutes.
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Garnish with chopped parsley and serve the pork piccata hot, accompanied by your favorite sides, such as roasted vegetables or pasta.
Savor the bright, zesty flavors of this pork piccata, and let the tangy lemon and briny capers transport your taste buds to the sun-drenched shores of Italy, one delicious bite at a time!
