This healthy pork piccata comes together in a matter of minutes but tastes so good people will think you slaved away in the kitchen for much longer. Serve it paired with a large salad or pasta tossed in olive oil and you have a simple, delicious weeknight meal!
We’ve officially entered my favorite season: porch season. Last night we cleaned off the table on our front porch and had our first outdoor meal of the year. Everything about it was wonderful — the brightly-colored scenery, the scent of freshly-cut grass, the taste of a homemade meal. The company wasn’t too bad, either.
I love outdoor meals because they make it easy to disconnect and soak up the moment. James and I get a chance to catch up about our days without being interrupted by text messages or e-mails. And there’s something about fresh, spring air that just makes my soul so happy.
Because the weather was so beautiful, I didn’t want to spend too much time in the kitchen throwing together dinner. I had some thinly-sliced pork chops thawing in the fridge and decided to use them to create a lightened-up version of pork piccata. James is a huge fan of schnitzel, so I knew he’d enjoy its Italian cousin. Dare I say he liked pork piccata even better than his beloved German version?
I served this pork alongside some pasta tossed in lemon olive oil, freshly-ground pepper and parmesan cheese. James and I kept looking at each other after every few bites and saying how delicious the meal turned out. This is definitely one I’ll be keeping my recipe arsenal for a long time to come.
If you don’t have pork on hand, you can easily replicate this recipe using chicken or veal. I hope it’s as big of a hit in your house as it was in mine!
Easy Pork Piccata
[ingredients title=”Ingredients”]
- 1 lb. thinly-sliced boneless pork chops (you can also use a meat tenderizer to turn thicker pork chops into cutlets for this recipe)
- Juice of one lemon
- 1/2 cup Italian breadcrumbs
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. olive oil
- 1/2 cup dry white wine
- 1/4 cup low-sodium chicken broth
- 1 Tbsp. capers
[/ingredients]
[directions title=”Directions”]
- Set aside 1 Tablespoon of lemon juice. Using a brush, lightly coat both sides of each pork chop in the remaining lemon juice.
- Combine breadcrumbs, salt and pepper in a shallow bowl. Dredge each pork chop in breadcrumb mixture until completely covered.
- Heat 1 Tbsp. olive oil in a large skillet over medium heat. Once the skillet is hot, add pork chops and cook until browned — about three to four minutes on each side.
- Once pork chops are done, remove them from the skillet and cover them with aluminum foil to keep warm.
- With the skillet still over medium heat, slowly add wine to the to the pan, using a spoon to scrape any browned bits off the bottom. Add chicken broth, the remaining 1 Tbsp. lemon juice and capers. Simmer for about five minutes, until sauce is reduced by about half.
- Remove aluminum foil from pork and drizzle it with the warm sauce. Serve immediately.
[/directions]