Lemony Pork Piccata


  • 4pork chops
  • ½ cup all-purpose flour
  • salt and ground black pepper to taste
  • 3 tablespoons unsalted butter
  • 2 tablespoons sliced shallots
  • ⅓ cup dry white wine
  • ¼ cup chicken stock
  • 1 tablespoon fresh lemon juice
  • ¼ cup chopped fresh parsley
  • 1 tablespoon lemon zest
  • 1 tablespoon capers
  • Directions

  • Step 1

    Preheat oven to 300 degrees F (150 degrees C).


  • Step 2

    Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.

  • Step 3

    Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.

  • Step 4

    Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed.Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.

  • Step 5

    Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  • Step 6

    Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.

  • Step 7

    Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

  • Cook's Note:

    Sweet onions can be used in place of the shallots, if desired. Add 1 clove minced garlic if using sweet onion in place of shallot.

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