Pork Piccata

Pork Piccata combines lightly breaded browned pork in a light lemon, butter, and white wine sauce with shallots, garlic, capers, and parsley. I love to serve this dish over mashed potatoes or angel hair pasta with a sprinkle of freshly grated Parmesan cheese.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Pork: I love using pork tenderloin for this recipe, but you can use boneless pork chops.
• Shallots: If not available, use a small, sweet yellow onion.
• White wine: Use a dry white wine like Pinot Grigio, Chenin Blanc, or Sauvignon Blanc. Make sure the quality of the wine is good enough that you can enjoy a glass.
• Chicken broth: Preferably low-sodium.
• Butter: Unsalted or salted. If using salted butter, cut back on the amount of added salt.
• Capers: Drain and rinse them to remove the excess salt.
• Fresh herbs: Use torn fresh basil or chopped fresh parsley.

How To Make Pork Piccata

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Pound the pork tenderloin to a ¼ to ⅓ inch thick.
2. Whisk the flour, salt, and black pepper. Dredge the pork in the flour mixture.
3. Pan-fry the pork in a little oil over medium heat until browned on both sides and cooked through. Plate the browned pork. Carefully wipe the skillet clean.
4. Heat a little more oil in the skillet over medium-low heat. Cook the shallot until tender. Reduce the heat and add the garlic. Cook for a minute while stirring.
5. Add the wine and reduce by half. Then, add the lemon juice and chicken broth and simmer for a few minutes.
6. Whisk in the butter, capers, and fresh basil or parsley.
7. Return the pork to the skillet. Drizzle the lemon butter wine sauce over the pork.

Preparation Tips For Success

• Pork is done when it reaches an internal temperature of 145 degrees. For best results, use an instant-read thermometer.
• If there are blackened pork bits in the pan, after removing the pork, let the pan cool and carefully wipe it clean with a paper towel.
• If you don’t cook with wine, skip it and add a couple more tablespoons of chicken broth.
• Capers are the immature flower buds from the caper plant, which grows wild in the Mediterranean. They grow in viny brambles similar to blackberries. They are briny, tart, and salty. They are the perfect accompaniment to pork with a lemon wine butter sauce.

Serving Suggestions For Pork Piccata

• Starch: Rice, creamy homemade mashed potatoes, angel hair pasta, Parmesan risotto.
• Vegetables: Roasted broccoli, creamed spinach, or sauteed green beans.
• Salad: Arugula salad, hearts of palm salad, or antipasto salad.

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