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Lemony Pork Piccata

Rated as 4.33 out of 5 Stars
14

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

45 m servings 321
Original recipe yields 4 servings (4 pork chops)

Directions

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

Footnotes

  • 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


Per Serving: 321 calories; 15.8 14.3 25.6 82 185 Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The secret to this recipe is to start with thin, boneless pork chops, which require less pounding. I do not put the chops in the oven. Using thin chops does not require oven cooking. After se...

Most helpful critical review

We didn't care for the lemon flavor with pork. I'm very glad to have tried the recipe, but will stay with a more traditional meat choice next time.

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The secret to this recipe is to start with thin, boneless pork chops, which require less pounding. I do not put the chops in the oven. Using thin chops does not require oven cooking. After se...

I made this using pork tenderloins (boneless) which I tenderized ahead of time. Turned out great and there's no need to put in oven bc they cook through perfectly when sautéing. I added the ca...

I'm having a difficult time to rate this recipe because it really has all it takes to be a 5-star offering. I must admit that I used bone-in pork chops that were almost 3/4" thick, so I knew I'...

We didn't care for the lemon flavor with pork. I'm very glad to have tried the recipe, but will stay with a more traditional meat choice next time.

Fantastic flavor. Wonderful layering of flavor -- I followed recipe directions as written. Will definitely make this again.

Delicious! I will cut down the lemon juice a bit next time though

We didn't change a thing and it was amazing! My picky 9 year old loved these pork chops. 10/10 would recommend.

Delicious! I didn't really understand what you meant about the shallots, so I just sauteed them and set them aside. I used thin pork chops as well and left them in the oven just while I fried ...