PORK PICCATA
PORK PICCATA brings together savory, citrusy, and briny elements in one dish. Great for an easy weeknight meal or for a dinner party.
This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!
Table of Contents
What Is Piccata?
Piccata sauce is traditionally made with lemon juice, capers, butter, and white wine or broth. It’s known for its balance of tart and savory elements—lemon brings the acidity, capers offer a salty, briny punch, and butter adds body and silkiness. The result is a glossy, golden sauce that feels luxurious without being heavy.
Although it originates from Italy, piccata as we know it is more common in Italian-American cuisine, where it’s typically served with lightly floured and sautéed meat or fish.
Key Ingredients
-
Lemon Juice: The heart of piccata sauce, providing its signature tang and freshness.
-
Capers: Briny and slightly floral, capers add depth and a touch of umami.
-
Butter: Melted in at the end to create a smooth, velvety texture.
-
White Wine or Chicken Broth: Used to deglaze the pan and form the base of the sauce.
-
Garlic or Shallots (Optional): Adds subtle complexity if desired.
-
Parsley: Often sprinkled at the end for color and herbal brightness.
Variations and Serving Ideas
Protein Pairings:
-
Chicken Piccata: The most iconic version.
-
Pork Piccata: A leaner, flavorful twist.
-
Fish Piccata: Works beautifully with sole, tilapia, or salmon.
-
Tofu or Cauliflower Piccata: Great for vegetarian or vegan adaptations.
Serving Suggestions:
-
Over pasta or rice to soak up the sauce
-
With roasted vegetables or sautéed greens
-
As a topping for grilled meat or seafood
Tips for the Perfect Piccata Sauce
-
Use fresh lemon juice for the best flavor—bottled won’t cut it.
-
Don’t skip the butter—it’s key for the sauce’s creamy, cohesive texture.
-
Balance the acidity by adjusting lemon or adding a small pinch of sugar if needed.
-
Deglazing is crucial for capturing those flavorful bits stuck to the pan after sautéing.
Side Dishes For Pork Piccata: Italian Garden Salad – Panzanella Salad – Lemon Garlic Pasta
Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
PORK PICCATA
Equipment
Ingredients
- 4 bone-in pork chops ½-inch thick
- ½ teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ cup white wine or chicken broth
- 1 large lemon juiced
- ¼ cup capers drained and rinsed
- 3 tablespoons butter
- ¼ cup chopped fresh flat-leaf parsley for garnish
- Lemon slices for garnish
Instructions
- Season pork chops with salt and pepper. Sprinkle both sides of pork chops with flour, shake off the excess.
- Heat olive oil in a large skillet over medium-high heat. Add pork chops in a single layer and cook until browned, about 4-5 minutes; flip and cook 5 minutes more, or until browned and just cooked through. Transfer to a serving platter or plate and set aside.
- Add minced garlic to the same skillet. Cook for 1 minute, or until fragrant.
Add wine (or broth), lemon juice, and capers. Bring to boil. - Cook until the sauce has thickened, scraping up any browned bits.
- Turn off heat and add butter. Stir until the butter is melted and fully incorporated into the sauce.
- Add the pork chops back to the skillet and spoon the sauce over the top.
- Garnish with parsley and lemon slices. Serve.
Notes
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
