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 1/2" thick slices
- 1/3 cup cornstarch or flour*
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
Piccata Sauce
- 3/4 -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 1/4 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.