Pork Piccata

Pork Piccata combines lightly breaded browned pork medallions in a light lemon, butter, and white wine sauce with shallots, garlic, capers, and parsley.

Course dinner, main meal pork

Cuisine American, Italian American

Keyword how to make pork piccata, pork piccata recipe, pork piccata recipes, pork tenderloin piccata, what is pork piccata, what to serve with pork piccata

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 242kcal

Author Beth Pierce

Ingredients

1½ lb pork tenderloin cut into 1-1¼ inch pieces
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
3 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
½ cup dry white wine
1 lemon, juiced
½ cup low-sodium chicken broth
3 tablespoons butter, cut into tablespoons
3 tablespoons capers, rinsed and drained
Fresh basil, torn

Instructions

Place the pork pieces on a cutting board and cover them with plastic wrap or place them in a zipper storage bag. Pound the pieces to an even thickness of about ¼-⅓ inch thick using a meat mallet.
Whisk the flour, salt, and black pepper. Dredge the pork in the flour mixture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Pan-fry the pork until browned on both sides and cooked through. Plate the browned pork and cover loosely to keep warm. Carefully wipe the skillet clean.
Heat a tablespoon of olive oil in the skillet over medium-low heat. Cook the shallot until tender. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring.
Add the wine and reduce by half. Add the lemon juice and chicken broth and simmer for 3 minutes.
Remove the pan from the heat and whisk in the butter, capers, and fresh basil or parsley.
Return the pork to the skillet. Drizzle the lemon butter wine sauce over the pork and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at 50% power for short increments until warm.

Nutrition