Pork Piccata combines tender, savory slices of pork tenderloin and a buttery, lemony, tangy sauce that tastes like a fine restaurant meal. This fresh twist on plain pork chops is so flavorful and is ready in about 30 minutes!
Pork is on our family's menu quite often. It's got a lot of great qualities like being nutritious, affordable and versatile. But another thing about pork is that it goes great with marinades and sauces. So Pork Piccata was a great new way to serve it.
Some of our favorite pork recipes to try:
What is Piccata sauce?
Piccata sauce is a very popular and versatile pan sauce that goes really well with chicken, pork, fish and vegetables. It's main ingredients are butter, oil, lemon and capers. It is rich and delicious but not thick and creamy.
The Pork Piccata sauce usually has white wine in it, which you can use, approximately ½ cup. But you can also make it without wine and is just as delicious. Add a bit of white wine vinegar for the added tangy, acidic flavor. The capers are added for a salty, pickled flavor. You can try substituting a few chopped green olives to get a similar taste.
Ingredients
Ingredient Variations
Traditionally, the boneless pork is pounded thin and dredged in flour to be pan fried. We are using a pork tenderloin which guarantees a tender, moist cut of pork. Just make sure to slice off the "silver skin" on the top of the tenderloin. It is very tough and chewy and not something we want in this recipe. And the pork is only lightly coated in Arrowroot (or cornstarch). There is no need to use an excess amount of oil to fry it.
If you don't have or prefer capers, try some chopped green olives to give the sauce that salty, briny flavor.
How to make Pork Piccata
Step 1: Coat pork tenderloin slices with cornstarch and seasonings.
Step 2: Pan fry the pork in lightly oiled skillet for about 3 minutes per side. Meat thermometer should be at least 145°F. Remove to platter.
Step 3: Lightly saute garlic in butter in skillet. Don't over brown the garlic.
Step 4: Stir in wine, chicken stock, lemon juice and seasonings. Bring to very low boil and simmer for 2-3 minutes.
Step 5: Add capers and remaining butter, stirring well for another 1-2 minutes. Taste the sauce and add more seasoning, lemon, stock or wine if your taste prefers.
Step 6: Return pork to skillet and spoon sauce over top, heating on low for about 1 minute. Add lemon slices to the pan for a stronger lemon flavor if desired. Serve right away.
Here's What's Important for this Recipe
- I believe choosing a pork tenderloin is the BEST choice to guarantee a tender bite. You will love it. Just don't overcook it, use your meat thermometer to keep an eye that it reaches 140°-145°F. And they are always on sale, many times sold as two for one.
- Don't over brown or burn the butter or garlic. It will change the light and tangy flavor of the sauce and make it bitter.
- NEVER be afraid to try recipes that are not a classic, typical recipe. Pork Piccata sounds fancy, but it's just a simple pork recipe with an absolutely fabulous sauce! I have even used it on fish!
Storage and Reheating Tips
- Store leftover sauce and pork together in a food safe container in the refrigerator for up to 3 days. You can use a glass or plastic container or a zipper style plastic bag for storage.
- We usually reheat pork in the microwave on medium heat in a glass container or on a microwave safe dish, covered with parchment paper. Or you can cover with plastic wrap if you feel comfortable doing so. I think this method is less likely to dry out the pork than reheating in a pan. However, if that is your option, add some extra broth or a little water and reheat on low heat.
Can You Freeze Pork Piccata?
Yes, it can be frozen for up to 3 months. Beyond that, the texture and flavor may be affected. For best results, thaw in the refrigerator overnight and reheat as above.
Serving Suggestions
When I make a dish with a rich, buttery sauce, I like to serve a fresh, green veggie alongside. For our dinner, sautéed spinach in a bit of olive oil, garlic and salt and pepper was perfect for us. My husband had some yellow rice and I had a green salad ( since I try to keep my carbs lower). Some of our favorite green vegetable recipes that we eat quite often are Charred Broccoli, Pan Seared Asparagus, Charred Brussels Sprouts, Blackened Green Beans.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Pork Piccata
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Pork Piccata combines tender slices of pork and a buttery, lemony, tangy sauce that tastes like a fine restaurant meal. This fresh twist on plain pork chops is so flavorful and is ready in about 30 minutes!
Ingredients
- 1 pound pork tenderloin, sliced into ½" thick slices
- ⅓ cup cornstarch or flour*
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
Piccata Sauce
- ¾ -1 cup chicken broth *
- 1 tablespoon white wine vinegar
- 3 garlic cloves, minced
- 3 tablespoons lemon juice
- 1 teaspoon lemon pepper
- 1 teaspoon dried thyme
- 3 tablespoons capers, drained
- 2 tablespoons butter
- chopped parsley for garnish
Instructions
- Remove "silver skin" from top of tenderloin. Slice pork tenderloin into about 8 equal slices. Stir together the Arrowroot or cornstarch and the salt and pepper. Dip the slices into the seasoned cornstarch and shake off any excess. They don't have to be fully coated.
- Heat a large skillet over medium heat and add 1 tablespoon of butter and olive oil. Place pork into pan, making sure they don't overlap. If there isn't enough room, cook in two batches.
- Pan fry each side of pork for 3 minutes on each side. They are done when meat thermometer registers 145°F. Remove pork slices to a platter and cover with foil while you make the sauce.
- Heat another tablespoon butter in the skillet on low-medium. Saute the garlic for 1 minute, don't let it get too brown. Scrape the bottom of the pan, saving the browned bits to flavor the sauce.
- Add the chicken stock, wine, lemon juice, seasoning. Cook for 2-3 minutes on a low simmer.
- Add the capers and remaining tablespoon of butter, stirring well into the Piccata sauce.
- It doesn't need to boil, only simmer for 1-2 minutes. If it gets too thick, add more broth. You can also taste the the sauce to see if it needs more lemon juice or seasoning. *
- Place pork back in skillet, spoon sauce over pork and heat on low for 1 minute just to lightly heat the pork slices. Serve pork piccata with sauce.
Notes
*I lowered the carbs by using 2 tablespoons Arrowroot powder and ¼ cup Almond flour instead of the cornstarch.
*If your sauce is getting too thick, add more broth and 1 more teaspoon lemon juice. Also taste for seasoning and add more to your liking. And if you want extra sauce, just double the sauce ingredients and taste for balance of flavors.
*Store leftover sauce and pork together in a food safe container in the refrigerator for up to 3 days. We usually reheat pork in the microwave on medium heat in a glass container or on a microwave safe dish, covered with parchment paper. Add more broth if you want to increase the sauce.
*It can be frozen for up to 3 months. Beyond that, the texture and flavor may be affected. Defrost in refrigerator overnight.
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