Zesty Lemony Pork Piccata

Ingredients List

• 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

1. Preheat the oven to 300°F (150°C).

2. Place pork chops between two sheets of wax paper or plastic wrap and gently pound until thin, about 1/8 inch.

3. In a shallow bowl, combine flour, salt, and pepper. Coat each pork chop with the flour mixture, shaking off any excess.

4. Heat butter in a large skillet over medium heat until sizzling. Add shallots and pork chops in a single layer, working in batches if necessary. Cook until the pork chops are golden brown and nearly cooked through, about 3 to 4 minutes per side. Transfer the chops to a baking dish, tent loosely with foil, and set aside, leaving shallots and browned bits in the skillet.

5. Bake the pork chops in the preheated oven for 20 to 25 minutes, until fully cooked. An instant-read thermometer should register at least 145°F (63°C).

6. Pour wine and chicken broth into the skillet, scraping up any browned bits from the bottom. Bring the mixture to a boil, then reduce heat and simmer until the sauce thickens, about 2 to 5 minutes. Stir in lemon juice.

7. Pour the sauce over the pork chops and garnish with parsley, lemon zest, and capers.

Pro Tip for the Recipe

Nutritional Information (per serving)