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

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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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

321.2 calories; 25.6 g protein; 14.3 g carbohydrates; 81.9 mg cholesterol; 184.6 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/18/2016
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 searing the pork I take the chops out of the pan and cover to keep warm. After the sauce is cooked I put the chops back in the sauce and reheat them. Serve with rice or small noodles, adding the sauce over the rice/noodles and chops. I gave it 4 stars because the recipe didn't mention using thin pork and it went into the oven. Read More
(8)

Most helpful critical review

Rating: 3 stars
08/19/2018
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. Read More
12 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/18/2016
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 searing the pork I take the chops out of the pan and cover to keep warm. After the sauce is cooked I put the chops back in the sauce and reheat them. Serve with rice or small noodles, adding the sauce over the rice/noodles and chops. I gave it 4 stars because the recipe didn't mention using thin pork and it went into the oven. Read More
(8)
Rating: 4 stars
11/06/2016
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 capers in with the wine so they would cook through just a bit. I love the brininess of the capers and will make again! Read More
(4)
Rating: 4 stars
04/14/2016
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'd need to increase the cooking time. That being said, even with that thickness, they were almost to 145 degrees by the time I took them from the pan to place in the oven. The sauce was good, but I really wanted to add a little butter at the end. Even with the use of shallots, I'd be tempted to add some garlic. Maybe this recipe would be better with pork tenderloin (easier to pound out) and just keep it a shorter prep time. I'll try that next time. I think you should try this but use your prior experience to judge what you think should happen with the cooking time! Loved the sauce! Read More
(3)
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Rating: 5 stars
02/23/2018
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 each pork chop. I also only used chicken stock as I didn't have any white wine and it was great - great recipe thanks!! Read More
Rating: 5 stars
08/13/2018
Fantastic flavor. Wonderful layering of flavor -- I followed recipe directions as written. Will definitely make this again. Read More
Rating: 5 stars
01/16/2020
This was so delicious and juicy!!! When cooking 4 cups I would double the sauce ingredients next time. Read More
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Rating: 5 stars
03/10/2018
We didn't change a thing and it was amazing! My picky 9 year old loved these pork chops. 10/10 would recommend. Read More
Rating: 3 stars
08/19/2018
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. Read More
Rating: 4 stars
07/14/2018
Delicious! I will cut down the lemon juice a bit next time though Read More