Ingredients with Measurements:
- 4 boneless pork chops (about 1 pound)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. Place the pork chops between two sheets of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.
2. In a shallow dish, combine the flour, salt, and pepper. Dredge the pork chops in the flour mixture, shaking off any excess.
3. In a large skillet over medium-high heat, melt 2 tablespoons of the butter with the olive oil. Add the pork chops and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the pork chops to a plate and cover to keep warm.
4. Add the chicken broth, lemon juice, and capers to the skillet. Bring to a boil and cook for 2-3 minutes, until the sauce has thickened slightly.
5. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until melted and smooth.
6. Pour the sauce over the pork chops and sprinkle with chopped parsley. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking pork chops
Serving size:
4 servings
Nutritional information:
Calories: 370
Fat: 22g
Saturated Fat: 9g
Cholesterol: 110mg
Sodium: 660mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 1g
Protein: 30g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Capers can be substituted with chopped green olives or chopped pickles.
Variations:
- Use chicken breasts instead of pork chops.
- Add sliced mushrooms to the sauce.
- Use white wine instead of chicken broth.
Tips and tricks:
- Make sure to pound the pork chops evenly to ensure even cooking.
- Don't overcrowd the skillet when cooking the pork chops.
- Use fresh lemon juice for the best flavor.
- Serve with a side of roasted vegetables or mashed potatoes.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over low heat until warmed through.
Presentation ideas:
Serve the pork piccata on a platter with the sauce drizzled over the top. Garnish with lemon slices and parsley.
Garnishes:
Lemon slices and chopped parsley
Pairings:
- White wine, such as Pinot Grigio or Sauvignon Blanc
- Garlic bread or crusty bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables, such as asparagus or broccoli
- Mashed potatoes or roasted potatoes
- Rice pilaf or quinoa
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken broth or lemon juice to thin it out.
- If the pork chops are not cooked through, continue cooking for an additional 1-2 minutes per side.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Piccata is a classic Italian dish that typically features chicken or veal cooked in a lemon and caper sauce.
Flavor profiles:
Savory, tangy, and slightly acidic
Serving suggestions:
Serve the pork piccata with a side of roasted vegetables or mashed potatoes for a complete meal.
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Region: Italian