30-Minute Easy Pork Piccata makes a quick weeknight dinner, but it’s also elegant enough for a dinner party at home. The lemon, garlic, butter sauce will have you licking your plate!

Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Platings + Pairings.
This post was originally published in 2018. It was updated in 2022 to add new photos. The recipe remains the same. Enjoy!
For years now, my Chicken Piccata has been my go-to recipe. Both kids and adults love it served with pasta, rice or even mashed potatoes. And although I’m not sure that I’d ever get tired of that recipe, today I’m mixing things up a bit by swapping pork for the chicken.
It’s super easy to make this Pork Piccata and it comes together quickly, in under 30 minutes.
And that sauce!
The white wine, lemon juice, and those delicious briny capers are just lick-your-plate worthy!
My husband and I loved it – delicious with sauteed mushrooms and roasted asparagus.
–
How Do You Make Pork Piccata?
I started with a pork tenderloin and sliced it into about 6 pieces. Then, I flattened them to about ¼-inch thickness by placing them between two sheets of plastic wrap and using a meat mallet.
You can also use thin cut pork cutlets, or thick cut pork chops that you slice into thinner slices.
Once the cutlets are prepared, dredge each of them in flour, making sure to shake off the excess.
But, where this dish really nails it is the sauce. That sauce! It’s tangy, buttery, and briny.
I pretty much lick the skillet clean every time I make this Pork Piccata.
One word of caution – Be sure not to overcook the garlic or it can become bitter. It helps to make sure that the heat is on medium before adding the garlic to the pan. Also, be sure not to cook the garlic for any longer than 30 seconds.
🌟 Can we talk about the capers? 🌟
I had to hold myself back on this recipe. I’m a bit obsessed with them. If I were eating this dish alone, I may just add in a whole jar of capers into this Pork Piccata.
Suffice it to say, this sauce is a bit heavy on those briny little guys. If you’re not into them, feel free to cut back on them a bit. Or, throw caution to the wind and just go for it – caper it up.
What Can I Use Instead of White Wine to Make Piccata?
- I often get asked what you can use in place of wine when making Piccata. You can easily swap in some chicken broth for the white wine. It may have a bit less acidity, so you may want to add a bit more lemon juice to the finished dish.
What to Serve with It
- Sauteed Spinach
- Arugula Salad
- Radicchio Salad
- Fennel & Celery Salad
- Instant Pot Steamed Artichokes
- Click here for MORE side dishes to serve with piccata
Wine Pairings for Pork Piccata
- Chardonnay has hints of butter and citrus that pair amazingly well with this Piccata.
- Sauvignon Blanc has bright citrus and herbal notes that pair nicely with the lemon and parsley found in this dish.
- Pinot Grigio and Pinot Blanc are a nice match with their crisp minerality and citrus notes.
- For something unexpected, and budget friendly, try a Vinho Verde.
- READ MORE —> The best wine pairings for pork.
More 30 Minute Recipes
- Sheet Pan Miso Salmon and Vegetables
- Yumm Sauce Bowls
- Southwest Chicken Salad with Pico de Gallo
- Easy White Chicken Chili
More Piccata Recipes
More Pork Recipes
- Pork Medallions with Mojo Sauce
- Instant Pot Pork Chops & Gravy
- Shake and Bake Pork Chops
- Tarragon Pork Tenderloin Medallions
- Sous Vide Pork Chops
- Instant Pot Pork Carnitas
- Prosciutto Wrapped Pork Tenderloin
- More → 35+ Easy Boneless Pork Chop Recipes
Did you try this pork piccata?
If you loved this pork piccata I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.
Pork Piccata Recipe
Ingredients
- 1 1/4 pound pork tenderloin (or boneless cut pork chops, or thin pork cutlets)
- ½ cup all-purpose flour
- 3 Tablespoons olive oil
- 3 Tablespoons unsalted butter
- 2 cloves garlic (thinly sliced)
- ¼ cup white wine (or dry vermouth)
- 3 Tablespoons lemon juice
- 1/2 cup chicken broth
- 2 Tablespoons capers (drained)
- 2 Tablespoons minced flat leaf parsley
- Salt and freshly ground pepper
Instructions
- Slice pork tenderloin into eight 2-inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness. Season with salt and pepper.
- Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.
- In a large frying pan over medium-high heat, warm 2 Tbsp. of the oil.
- Place half of pork slices in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbsp. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.
- Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
- Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.
- Drizzle the sauce over pork and serve immediately.
Erin- I think your wine pairing suggestions are perfect for this recipe!
Thanks Michele 🙂
I was out of wine once and decided to make my chicken piccatta without wine. NEVER again! I didn’t think that little bit of wine would make any difference but it just was not the same.
Delicious recipe. We upped the lemon a bit for personal taste. Thanks!
I’m so glad you liked it Rick!
Looking forward to trying this. Just wanted to point out an editing issue. You stress using corn oil but in step #3, olive oil is in the instruction…just thought you might want to make note of that…
Thanks so much for catching that Nina!
Gonna try this out tomorrow looks delicious!
I hope you love it Tianna!
The only change I’d recommend is adding salt and pepper to the flour dredge – otherwise the pork was a bit bland. The sauce doesn’t need salt with the capers, but I thought some fresh cracked pepper was also good there. Thanks for sharing your recipe!
Thanks for that suggestion Jordan! I didn’t initially add salt to the dredge, since I find that pork can vary so much in sodium. But that is definitely a good way to add in extra flavor!
My husband and I loved it – delicious with sauteed mushrooms and roasted asparagus.
A really good recipe. I pan roasted asparagus and mushrooms and added the pork, sauce, and vegetables to pasta. Next level pork piccata!! Thank you.
Thank you Karen!
Can I make this a day ahead? ( sat afternoon or evening; reheat for Sunday Dinnerafter church?)
Hi Ruth – It’s definitely best made the day of. But if you do need to reheat it, it would be best to reheat in a 350 degree oven, covered with foil, until just warmed through, about 10 minutes.
May I suggest adding a minced shallot to the pan sauce? That slightly sweet, oniony note is perfect for this dish!
Recipe looks tantalising! Just wondering if I could leave out the capers or swap them with something? Not a fan of them 😅
Hi Sunny – You can definitely leave them out! Or, try swapping in some canned white beans, or a little extra parsley. Enjoy!
Easy tasty recipe for Pork Piccata. I lost my original recipe and this one is my new favorite. Thank you!
I tried this recipe last week and really liked how tasty a relatively simple recipe could be! Making for my girl friends tonight. Thanks
Thanks Kit!