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Lemon Pork Piccata

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Lemon Pork Piccata
Ingredients
  • 4 pork chops
  • 1/2 cup all-purpose flour
  • salt and ground black pepper to taste
  • 3 tablespoons unsalted butter
  • 2 tablespoons sliced shallots
  • 1/3 cup dry white wine
  • 1/4 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon lemon zest
  • 1 tablespoon capers
Instructions
1
Preheat your oven to 300 degrees Fahrenheit (that's equivalent to 150 degrees Celsius).
2
Next, take your pork chops and gently pound them between two sheets of waxed paper or plastic wrap until they become very thin, roughly 1/8 inch thick.
3
To season your pork chops, combine flour, salt, and pepper in a shallow dish. Then, coat both sides of each pork chop evenly with the flour mixture, making sure to shake off any excess.
4
In a large skillet, melt butter over medium heat until it starts to sizzle and bubble. Add sliced shallots and pork chops in a single layer, working in batches if necessary. Cook the pork chops until they turn golden brown and are almost cooked through, taking about 3 to 4 minutes per side.
5
To remove the pork chops from the skillet, transfer them to a baking dish and cover with aluminum foil, reserving the shallots and browned bits of food in the skillet for later.
6
Place the pork chops in the preheated oven and bake until they're cooked through, taking around 20 to 25 minutes. To check if the pork chops are done, insert an instant-read thermometer into the center and ensure it reaches at least 145 degrees Fahrenheit (that's equivalent to 63 degrees Celsius).
7
In the same skillet, pour in wine and chicken stock, bringing it to a boil while scraping off any browned bits of food with a wooden spoon. Reduce the heat and let it simmer until the sauce is reduced by half, taking about 2 to 5 minutes.
8
Add a squeeze of lemon juice to the sauce and stir it well.
9
Drizzle the reduced sauce over the cooked pork chops, topping them with chopped parsley, lemon zest, and capers.