Pork piccata made easy at home

Piccata, that Italian restaurant classic, is a dish we all know and love. But what exactly is piccata?

It’s a cooking method where meat — often chicken, fish or pork — is tenderized, sautéed and served with a bright lemon, butter and caper sauce.

While many restaurant dishes seem complicated, this easy pork piccata proves that you can re-create the magic at home.

Think tender, thin pork chops, lightly coated in seasoned flour, sautéed in butter and olive oil, and finished with a tangy, buttery sauce accented by lemon and capers.

Capers might be new to some of you. They’re pickled flower buds, adding a briny pop to Mediterranean dishes. Look for them in the condiment aisle near pickles or olives, usually priced around $2.

No fresh lemons? Bottled lemon juice works just fine, especially when lemons are out of season.

No white wine? Simply use more chicken broth. And for a lighter version, you can easily substitute chicken breast for the pork.

Homemade piccata makes any day feel special. Enjoy!

Easy Pork Piccata

Servings: 4

Ingredients

4 boneless pork chops (about 1 1/2 pounds, 1 inch thick)

Zest and juice of 1 large lemon (or 3 tbsp lemon juice, divided)

1/2 cup all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

4 tablespoons butter, divided

Splash of olive oil

2 to 3 cloves garlic, thinly sliced

1/4 cup dry white wine

1/2 cup chicken broth

1 tablespoon capers

Procedure

Place each pork chop between two pieces of wax paper or in a large zip-top plastic bag. Use a meat mallet or rolling pin to gently pound the chops to about 1/2 inch thick. This helps to tenderize the meat, allowing it to cook quickly and evenly.

In a shallow bowl, pour 2 tablespoons of lemon juice. In a separate shallow dish, like a pie pan, mix the flour, salt and pepper. Dip each flattened pork chop in the lemon juice, allowing any excess to drip back into the bowl. Then dredge the chop in the seasoned flour, coating both sides. Shake off any excess flour and set the coated chops aside.

Heat 2 tablespoons of butter and a splash of olive oil in a large skillet over medium-high heat until sizzling. This will help the chops get a nice golden-brown crust. Add the pork chops to the skillet, working in batches if necessary to avoid overcrowding the pan. Cook for 3 to 4 minutes per side, turning once, until the chops are browned and cooked through, at an internal temperature of 145 degrees. Remove the chops from the skillet and keep warm, covering them loosely with foil.

In the same skillet, add the sliced garlic and sauté for about 20 seconds until fragrant — be careful not to let it burn. Add the white wine and stir to scrape up any flavorful browned bits from the bottom of the pan. Let the wine cook down for about 3 minutes, reducing by half.

Add the chicken broth, capers and the remaining 2 tablespoons of butter to the skillet. Stir until the butter is fully melted and the sauce is smooth. Taste and adjust the seasoning with a pinch of salt or a squeeze of lemon juice if needed.

Return the pork chops to the skillet and spoon the sauce over the chops, turning them to coat. Let everything simmer together for an extra minute, then serve with the sauce drizzled over the top.

Serve with buttered thin spaghetti and asparagus. If asparagus is out of season, substitute steamed broccoli or sautéed spinach.