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Pork Piccata recipe

Pork Piccata.

A tantalizing pork version of the classicItalian veal dish, featuring tender pork scallops served in abuttery lemon and white wine pan sauce laced with capers.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Pork Piccata

1 1/2 pounds thinly sliced boneless porkloin scallops (about 1/4-inch thick)Kosher or sea salt and freshly groundpepper to taste6 tablespoons butter – divided use1 tablespoon vegetable oil1/2 cup dry white wine3 tablespoons fresh lemon juice3 tablespoons bottled capers, drained3 tablespoons chopped fresh Italian (flat-leaf)parsley leavesHot buttered pasta for accompaniment (optional)

  • With a kitchen mallet, flatten pork scallopsbetween sheets of plastic wrap to about1/8-inch thickness. Season with salt and pepper.
  • In a large skillet heat 2 tablespoonsof butter and oil over medium-high heat;cook pork on each side until golden brown andcooked through, about 1 minute or so per side, depending on actualthickness. Transfer pork to a serving platter and keepwarm.
  • Add the wine andlemon juice to the pan and bring to a boil, stirring to loosenthe browned bits on the bottom of skillet, reducing liquid byabout 1/3. Remove skillet from heat and stir in the remaining4 tablespoons of cold butter (cut into 4 slices), stirring constantlyuntil butter is melted, then add the capersand parsley. Taste, and if needed, season with salt and pepperas desired.
  • Spoon sauce over porkscallops.
  • Serve accompanied with buttered pastaof your choice, if desired.

    Makes 6 servings.

    Tip: Chicken or veal scallops can be usedin place of the pork.

    Nutritional Information Per Serving (1/6of recipe): 272.1 calories; 54% calories from fat; 16.5g totalfat; 92.9mg cholesterol; 420.0mg sodium; 580.6mg potassium; 1.2gcarbohydrates; 0.2g fiber; 0.2g sugar; 0.9g net carbs; 25.8gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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  • Comments

    1 Comment


    I have never had pork piccata but it sounds lovely. I love a good white wine pan sauce and the capers are like icing on the cake. Lemony and salty. Yummmmy! Beautiful dish Isabel. I agree with your kids about the smell, there?s just something about lemon, wine and olive oil simmering together that?s just wonderful. The capers makes it amazing! Have a great sunday!

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