Rating: 4.5 stars 4.5
20 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 pork chops
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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

  • 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.

  • 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.

  • 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).

  • 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.

  • 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.

Nutrition Facts

321 calories; protein 25.6g; carbohydrates 14.3g; fat 15.8g; cholesterol 81.9mg; sodium 184.6mg. Full Nutrition
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