Pork Piccata

Pork Piccata

  • Prep Time: 30 mins
  • Total Time: 45 mins
  • Servings: 2-3

    • About This Recipe

    “This recipe came from a Time-Life recipe book and originally called for veal; however, since veal is so expensive and difficult to come by, I use pork with the same very tasty results. I like to serve this with crusty French bread and a green salad.”

    Ingredients

  • 4 -6thinly sliced boneless pork chops
  • flour( for dredging)
  • salt and pepper
  • 3/4 cupbeef broth
  • 1largelemon
  • olive oil
  • butter

    • Directions

  • Pound chops between sheets of plastic wrap with flat side of meat mallet.
  • Cut meat into bite-sized pieces.
  • Mix flour, salt and pepper.
  • Dip pieces in flour mixture.
  • Cut 6-8 paper thin slices of lemon.
  • Set aside.
  • Squeeze remaining lemon for juice (you should have about 1/4 cup).
  • Brown pork pieces in olive oil and remove from pan.
  • Pour in 1/2 cup of broth and deglze pan, Turn heat down to simmer, return meat to pan and place lemon slices on top of meat.
  • Cover and simmer for 15 min.
  • Remove lemon slices and discard.
  • Remove meat from pan and keep warm.
  • Add remaining broth, simmer for about 5 min.
  • then add lemon juice, simmer a little longer; add a small blob of butter to the pan and swirl.
  • This adds a nice gloss to the sauce.
  • Return meat to pan to warm.

    • Reviews

  • “I rated this recipe a 5 star.I too love Veal Piccata and find that veal is too expensive.I didn’t have any pork chops but I did use pork lion instead.I doubled the recipe for leftovers and at the end of the meal my leftovers were gone. My 4 year son had four slices. This was easy make and the taste was awesome.”

  • “Maybe it was user error but thecoating was soggy, and it just wasnt what my husband and I were expecting.”

  • “I was looking for chicken piccata but this is really REALLY good!Thank you for posting!”

  • “Loved it.Easy to make and great taste. I also added shallots abd capers.Delicious.Thanks for posting.”

  • “I love the lemon flavor and the ease of this dish. I did have to add my capers for my piccata needs them. I really just love them. Thanks.”

  • “This was so good!I did make a few additions (capers and shallots) to the recipe, which only contributed to the dish.I didn’t bother to cut the pork into pieces–just pounded the chops flat and simmered them with the shallots.I also used chicken stock and reduced it in the pan so the sauce was nice and thick.”

  • “I rated this a 5 star becasue my family really loved it. I only made two changes to the recipe that would not make a great deal of difference it just was more to our own taste. I cut the lemon in 1/2. I also added 1/4c. butter fried pine nuts to the mixture after it was completed, only because I love pine nuts. I think this would also be delicious with chicken tenders. Thank you for sharing this wonderful recipe.”

  • “This piccata was very tender, fork tender, but we felt the lemon was over done, way tooo lemmony!I should have known a quarter cup was a lot and cut it back. Sorry but I wouldn’t make it again, we do like lemon but this was just too much of a good thing.Thanks anyway!!”

  • “Excellent…great idea to use pork instead.Wonderful flavor.”

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