a delicious dish of tender pork in a light piccata sauce. Very easy to understand and delicious.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 pork chops |
Ingredients
- 4 pork chops
- ½ cup all-purpose flour
- salt and ground black pepper to taste
- 3 tablespoons unsalted butter
- 2 tablespoons sliced shallots
- ⅓ cup dry white wine
- ¼ cup chicken stock
- 1 tablespoon fresh lemon juice
- ¼ cup chopped fresh parsley
- 1 tablespoon lemon zest
- 1 tablespoon capers
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
- Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
- Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
- Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
- Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.
- You can substitute sweet onions plus 1 clove minced garlic for shallots if desired.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 8 g |
| Sodium | 185 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I used 4 medium sized boneless chops probably 1” pounded to 3/4”. I did everything else as stated including cooking times and they turned out great.
Made as written but added another splash of chicken broth when making sauce. I also covered the baking dish tightly with aluminum foil when pork chops were in oven to retain moisture and keep them from drying out. A keeper and will add to rotation of dinners at out house. Thank you for the recipe.
Easy & quick to make with ingredients you probably already have.
Very easy to make and tastes delicious! I added artichoke hearts and served it over escarole.
Excellent recipe!!!! Thank you!!!
It would have been 5 stars except you can’t use bone in chops! I used 3/4 inch thick loin steaks and cooked it a little longer(used a meat thermometer). I doubled the sauce mixture and used bubbly instead of white wine. Winner!!!! So good!!
I made the recipe according to the instructions, but didn’t think it was as flavorful as I thought it would be.
This wasn’t the first time I have made this recipe and it won’t be the last . My husband loves it . I made it the same as shown in the video . Don’t miss this one !
This was so delicious and juicy!!! When cooking 4 cups I would double the sauce ingredients next time.
Not enough sauce. Next time I would double the chicken stock and wine along with the lemon juice l
I loved it! My husband said he’d eat it again, but it wasn’t his favorite pork chop recipe, as he’s not into sauces & such.
We didn’t care for the lemon flavor with pork. I’m very glad to have tried the recipe, but will stay with a more traditional meat choice next time.
Fantastic flavor. Wonderful layering of flavor — I followed recipe directions as written. Will definitely make this again.
Delicious! I will cut down the lemon juice a bit next time though
We didn’t change a thing and it was amazing! My picky 9 year old loved these pork chops. 10/10 would recommend.
Delicious! I didn’t really understand what you meant about the shallots, so I just sauteed them and set them aside. I used thin pork chops as well and left them in the oven just while I fried each pork chop. I also only used chicken stock as I didn’t have any white wine and it was great – great recipe, thanks!!
I made this using pork tenderloins (boneless) which I tenderized ahead of time. Turned out great and there’s no need to put in oven bc they cook through perfectly when sautéing. I added the capers in with the wine so they would cook through just a bit. I love the brininess of the capers and will make again!
The secret to this recipe is to start with thin, boneless pork chops, which require less pounding. I do not put the chops in the oven. Using thin chops does not require oven cooking. After searing the pork I take the chops out of the pan and cover to keep warm. After the sauce is cooked I put the chops back in the sauce and reheat them. Serve with rice or small noodles, adding the sauce over the rice/noodles and chops. I gave it 4 stars because the recipe didn’t mention using thin pork and it went into the oven.
I’m having a difficult time to rate this recipe because it really has all it takes to be a 5-star offering. I must admit that I used bone-in pork chops that were almost 3/4″ thick, so I knew I’d need to increase the cooking time. That being said, even with that thickness, they were almost to 145 degrees by the time I took them from the pan to place in the oven. The sauce was good, but I really wanted to add a little butter at the end. Even with the use of shallots, I’d be tempted to add some garlic. Maybe this recipe would be better with pork tenderloin (easier to pound out) and just keep it a shorter prep time. I’ll try that next time. I think you should try this but use your prior experience to judge what you think should happen with the cooking time! Loved the sauce!