I love Piccata dishes, no doubt about that. I love the lemon, the wine and most of all the briny Capers. If I had things my way, I’d put Capers on everything. Okay, maybe not everything. I’d have to pass on Caper Pancakes.
As much as I love Capers, Hubby is just the opposite. So imagine my delight when I cooked up a Piccata Inspired dish and he went back for seconds. These were so buttery, so delicious without being overpowered by any one ingredient. You knew there was wine in the sauce, but not too much. You could taste the kiss of lemon juice, but only a kiss.
I’ve “winged” it before, and been proud of myself. This was definitely one of those take what you know and run with it delightful moments in the kitchen. I hope you enjoy these delicious pork chops as much as we did.
Stay safe everyone!
Buttery Lemon-Pepper Pork Piccata
8 oz Spaghetti, for serving
1/2 cup Flour
2 teaspoons Lemon Pepper
8 thin Pork Chops, boneless
1/2 cup Butter
1/2 cup White Wine
2 teaspoons Lemon Juice
1 tablespoon Capers, rinsed
1/2 cup Chicken Stock
Bring a pot of salted water to a boil. Cook pasta al dente, keep warm until ready to serve.
Meanwhile, combine flour and pepper in shallow dish. Set aside 2 tablespoons of the seasoned flour. Coat pork chops with the remaining flour mixture.
Melt 2 tablespoons butter in skillet over medium heat until sizzling. Add half of the pork chops; cook, turning once, 3 to 4 minutes per side or until golden brown. Remove pork to platter; cover and keep warm. Add 2 more tablespoons of butter, brown remaining pork chops. Once browned, transfer to the platter and keep warm.
Add wine, lemon juice and capers to skillet. Add remaining 4 tablespoons of butter; whisking vigorously until smooth. In a 1-cup glass measuring cup, measure the chicken stock. Add the reserved flour to the stock, whisk until smooth. Slowly add the thickened stock into the skillet. Whisk constantly over low heat until the sauce thickens, about a minute or so.
Pour half of the sauce over the pork chops. Remove the capers with a slotted spoon, sprinkle over the pork chops.
Plate the pasta, drizzle with remaining sauce. When serving, top the pasta with pork chops and enjoy.
A simple salad, some chilled white wine and you have all the makings for a delicious meal.
6 thoughts on “Buttery Lemon-Pepper Pork Piccata”
Wine makes everything better…Happy Saturday!
Cheers to you!
Now Rosemarie, just think: savory caper and chive pancakes with hot horseradish jelly syrup…
Oh, now that you put it that way – yum!
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