Do you have one of those recipes that you forget how much you love until you make it? For us, it’s this pork piccata.
Juicy breaded pork chops are topped with a pan sauce made with lemon juice, wine and capers. I confess, I have to summon all my restraint to stop myself from trying to lick the pan. It’s that good.
Even better? It’s pretty easy to make, clocking in at under 30 minutes!
Pork Piccata
Ingredients
- 2 eggs
- 2 tablespoons Dijon mustard
- ½ cup seasoned dry breadcrumbs
- 4 boneless pork chops
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large shallot chopped
- ½ cup white wine
- ¾ cup chicken broth
- 3 tablespoons capers
- 2 tablespoons lemon juice
Let’s Cook!
- In a shallow dish, whisk together the eggs and Dijon mustard. Place the breadcrumbs on a sheet of wax paper. Dip the pork chops in the egg mixture, then coat both sides with breadcrumbs.
- In a large nonstick skillet, heat the butter and olive oil over medium-high heat. Cook the chops for about 3 minutes per side, then remove them from the skillet.
- Add the shallot and sauté for 1 minute. Add the wine and cook for another 1 minute.
- Stir in the chicken broth, capers and lemon juice.
- Return the pork chops to the skillet. Cover and simmer for 3–4 minutes, or until cooked to 145 degrees.
- Rest for 3 minutes before serving
Notes From My Kitchen
- You really need something like mashed potatoes to soak up all the sauce
- If you want to skip the wine, just use a little extra chicken broth
If I’ve got extra time to cook, Spätzle is also a wonderful vessel to trap all the saucy goodness. But honestly? However you serve it, the pork is always the star of the show.
Eat well, friends!
Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you there. Take a look and subscribe!
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