Pork Piccata

A skillet with the pork chops added back in, garnished with lemon slices, parsley, and capers.

5 from 1 vote

Your family will rave about these flavorful pork chops! The pork chops are fried with a light coating, and then served in a delicious lemon butter caper sauce. A perfect special occasion meal!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 410kcal

Author: Michelle Miller

Equipment

Sharp Induction Cooktop

Ingredients

4 pork chops 6-8 ounces each
2 teaspoons Kosher salt
black pepper to taste
2 tablespoons almond flour
1 tablespoon arrowroot powder
2 tablespoons avocado oil or olive oil
1/4 cup butter divided
1 shallot minced
1 1/2 cups chicken broth or 3/4 cup broth and 3/4 cup white wine
1 tablespoon lemon juice
lemon zest from 1 lemon
2 tablespoons capers
Italian parsley chopped, to garnish

Instructions

Generously season pork chops with Kosher salt and black pepper.
In a shallow bowl, combine almond flour and arrowroot.
Very lightly coat the pork chops in the almond flour and arrowroot mixture. Adding too much will result in a coating that is overly thick and falls off of the pork chops. These need just a small amount!
Heat avocado oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the pork chops, leaving space around each pork chop to allow for even browning. If your skillet isn’t large, cook 2 pork chops at a time. Allow pork chops to cook for about 10 minutes, or until deeply golden brown, and then flip to cook the other side for another 10 minutes. The internal temperature should reach 135º F. If your pork chops are thick, use a meat thermometer to ensure they are cooked well. Remove browned pork chops from the skillet.
Add shallots, and saute for about 5 minutes to soften.
Add the chicken broth, and allow to simmer until the liquid is reduced by half.
To the broth, add the lemon juice, lemon zest, and additional 2 tablespoons of butter.
Return the pork chops to the pan, and sprinkle with capers. Spoon the sauce over the top of each pork chop, allowing the sauce to soak in to the coating on the pork chops. Serve garnished with Italian parsley.

Video

Notes

*Nutrition facts are based on using 4 6-ounce pork chops.

What Kind of Pork to use for Pork Piccata

Thinner Pork Chops: Use thin cut pork chops for the quickest-cooking option.

Thicker Pork Chops: If your pork chops are on the thicker side, either slice them in to thinner chops, or use a meat mallet to pound the pork chops, making them thinner so they cook more evenly and quickly.

Bone-in pork chops: Any pork chops will work! Opt for chops that are cut on a thinner side. If your pork chops are thick, start this dish on the stovetop. Once the sauce is made, nestle the pork chops back in the skillet and add it to a 350ºF oven until the internal temperature of the chops reaches 135ºF.

Using a Pork Loin Roast or Pork Tenderloin: A pork roast works for this recipe. Slice the roasts into 1/2-3/4 inch slices, and prepare similar to the pork chops as described.

Nutrition