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Hi everyone! I’m excited to share this Pork Piccata with Lemons and Capers recipe with you. We have been making it for years! Especially considering how expensive chicken has become lately. But fear not! You can still enjoy the delightful flavors of chicken piccata by opting for pork instead. Not only is it more budget-friendly, but it’s also incredibly delicious. Plus, you can use the same recipe for chicken or pork, and both turn out equally delish!

Check out this chicken piccata recipe – it’s a must-try from our spring meal plan! With this plan, you only cook three times a week but still get to enjoy tasty dinners every night. We’ve done the heavy lifting, so no more staring into the fridge endlessly. Give it a shot and let’s bring back those cozy family dinners without stressing about money or losing your mind.

Spring Meal PLan

Ingredients:

2lbs Thin Cut pork chops (or use a thicker cut and pound thin with a meat mallet).
¼ cup lemon Juice
½ cup white wine
1 cup chicken broth (I like to use reduced sodium or even the no salt added version)
6 thin half-moon lemon slices
4 tbsp Extra Virgin Olive Oil
4 tbsp Unsalted Butter, divided
2 tbsp capers (optional, I skip it because my kids don’t like it)
2 tbsp Fresh Chopped Parsley
All-Purpose Flour, for coating the pork
1 small onion, chopped
4 Cloves Garlic, chopped
2 tsp garlic powder
Salt to taste

Instructions:

Heat olive oil in a large nonstick skillet over medium-high heat.
Coat 2 tbsp of butter with flour and set aside

3. Pat the pork dry with some paper towels

4. Season it with garlic powder and salt.

5. Coat pork in flour, shaking off excess, and set aside.

6. When oil is hot, melt 1 tbsp of butter. Add pork and cook each side for 3 to 4 minutes until done. (You will probably need to do this in batches.)

7. Remove pork and add onion to the skillet. Pour wine into the pan and cook for 2 minutes until the wine reduces by half. Add chicken stock, 2 tbsp butter, salt. Cook until liquids reduce by half, about 5 to 6 minutes.

8. Return pork to the pan, add capers (if using), 2 tbsp dredged butter, and lemon juice. Cook for 2 minutes or until sauce thickens. Add parsley.

Notes: This recipe takes a while when making a larger quantity. To speed things up, you can use two skillets instead of one large skillet and split the recipe between them. Enjoy your delicious and budget-friendly Pork Piccata!

How to Serve and/or Pairings:

Consider pairing it with:

Steamed vegetables such as asparagus, broccoli, or green beans for added color and nutrition.
A crisp green salad with a light vinaigrette dressing.
Roasted potatoes or creamy mashed potatoes for a comforting side dish.
Pasta to soak up the sauce.

Storage Instructions:

To store any leftover Pork Piccata, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. When ready to enjoy again, simply reheat gently on the stovetop or in the microwave until heated through.

Common Substitutions:

If you don’t have white wine on hand, you can substitute it with additional chicken stock or vegetable broth.
For a gluten-free option, use a gluten-free flour blend or almond flour for coating the pork.
If capers aren’t your thing, you can omit them altogether
You can use any kind of chicken stok you like, with salt, sodium reduced or even no salt. If using any of the salted version just be careful so you don’t add a lot more salt to it as its usually, already salty enough.
If you can’t find thin-cut pork chops you can use a thicker cut. Just place it between two sheets of plastic wrap and pound it thin with a meat mallet.

Variations:

For a lighter version of Pork Piccata, you can use boneless, skinless chicken breasts instead of pork chops.

Troubleshooting:

If your sauce is too thin, you can thicken it by simmering it for a few more minutes until it reaches your desired consistency.
If your pork chops are turning out dry, be sure not to overcook them.

Recipe Inspiration.

This recipe has been adapted from a chicken piccata recipe posted by Laura in the Kitchen. We have been making it for years except I don’t think we have ever made it with chicken. We always make it with pork since its usually cheaper. If you want to check out her original recipe click here. https://www.laurainthekitchen.com/recipes/chicken-piccata/

Ingredients

2 lbs Thin Cut pork chops or use a thicker cut and pound thin with a meat mallet.
¼ cup lemon Juice
½ cup white wine
1 cup chicken broth I like to use reduced sodium or even the no salt added version
6 thin half-moon lemon slices
4 tbsp Extra Virgin Olive Oil
4 tbsp Unsalted Butter divided
2 tbsp capers optional, I skip it because my kids don’t like it
2 tbsp Fresh Chopped Parsley
All-Purpose Flour for coating the pork

Instructions

Heat olive oil in a large nonstick skillet over medium-high heat.
Coat 2 tbsp of butter with flour and set aside
Pat the pork dry with some paper towels
Season it with garlic powder and salt.
Coat pork in flour, shaking off excess, and set aside.
When oil is hot, melt 1 tbsp of butter. Add pork and cook each side for 3 to 4 minutes until done. (You will probably need to do this in batches.)
Remove pork and add onion to the skillet. Pour wine into the pan and cook for 2 minutes until the wine reduces by half. Add chicken stock, 2 tbsp butter, salt. Cook until liquids reduce by half, about 5 to 6 minutes.
Return pork to the pan, add capers (if using), 2 tbsp dredged butter, and lemon juice. Cook for 2 minutes or until sauce thickens. Add parsley.

Video

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A post shared by Claudia | Family Dinners and Meal Plans| Making Memories (@tastyrecollectionscom)

Notes

Please Note: Calories Provided are only and estimate

FAQ:

Q: Can I use bone-in pork chops for this recipe? A: Yes, bone-in pork chops will work just fine. Just adjust the cooking time accordingly to ensure they are cooked through.

Pork Piccata with Lemons and Capers