Yield
4 servings (serving size: 1 pork chop and 2 tablespoons sauce)

This pork piccata, a variation on veal piccata, features a sauce made by deglazing the pan with lemon juice and chicken broth.

How to Make It

Step 1

Place the breadcrumbs in a shallow dish. Dredge pork in breadcrumbs. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium.

Step 2

Add shallots to pan; cook 30 seconds. Stir in broth and juice, scraping pan to loosen the browned bits. Stir in 1 1/2 tablespoons parsley, capers, rind, and pepper; simmer 1 minute. Return pork to pan; cook 3 minutes or until thoroughly heated. Sprinkle pork with 1 1/2 tablespoons parsley.

Ratings & Reviews

3133943939's Review

dory92064
June 23, 2014
Excellent, quick, easy and fresh tasting.

auntcy1's Review

auntcy1
August 01, 2012
Love this recipe. Have made it many times, for just us and for company. It has always been a winner.

Mireille's Review

amybb87
December 07, 2010
easy-peezy lemon squeezy (litterally!) a light version of my favorite dish! in less than 15 minutes, a delicious up-to-date italian recipe with no guilt at all! I only had lime juice and it works just as well

amybb87's Review

3133943939
January 19, 2010
This was a hit tonight for dinner. My son who doesn't prefer meat went for seconds. I made it exactly the way it said and the only thing I think I would change would be to add white wine instead of chicken broth, but that would not be necessary. We will definitely make this again. It was so easy.

EllenDeller's Review

Mireille
November 02, 2009
A bit homier than the original recipe because I made this with lean ground pork (certified humanely raised) mixed with the breadcrumbs and formed into patties. The sauce was delicious with pork. Served with steamed broccoli and the CL portabella mashed potato dish.

oregon1's Review

oregon1
June 21, 2009
Just made this for Father's Day dinner - rave reviews! It is by far, the best pork recipe I've come across. I sub'd onion for shallots; I added a smidge of corn starch at the end to make the sauce a bit thicker. This recipe is great for special occasions! I will definitely make this again. I would also make it for family meals (that aren't special occasion) because it is so good! Served with a quinoa/rice side; and roasted potatoes side.

dory92064's Review

EllenDeller
January 08, 2009
This was a quick and easy recipe with good flavor. I used veal scallopini instead of pork, no other changes to the recipe, except it does need some salt. I reduced the sauce to a thicker consistency. Served with rice and brussel sprouts with browned butter & sage (Real Simple, found on this website.)