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!
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 lean pork for the chicken, chicken broth for the white wine, and using corn oil in place of olive oil. Why? A clinical study showed that corn oil reduces cholesterol two times more than extra virgin olive oil.
It’s super easy to make this Pork Piccata and it comes together quickly, in under 30 minutes.
How Do You Make Piccata?
I started with a pork tenderloin and sliced it into about 8 pieces. Then, I flattened them to about ¼-inch thickness by placing them between two sheets of plastic wrap and using a meat mallet.
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 your 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.
Another tip is to use corn oil. It has a smoke point higher than most cooking oils, at 450-degrees. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor but also the nutritional value. Not the case with the corn oil. It also has a neutral taste that lets the flavor of your food really stand out… In particular, the white wine, lemon juice, and those delicious briny capers.
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. So, in this recipe I swapped in some chicken broth for the white wine.
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.
- 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:
- 30-Minute Pork Tenderloin Piccata
- Pork Medallions with Mojo Sauce
- Homemade Shake N Bake Pork Chops
- Sous Vide Pork Chops Recipe
- The BEST Instant Pot Pork Carnitas
- Prosciutto Wrapped Pork Tenderloin
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.
Pork Piccata Recipe
30 Minute Easy Pork Piccata
- 1 1/4 pound Pork Tenderloin
- ½ cup all-purpose flour
- 3 Tablespoons corn oil
- 3 Tablespoons unsalted butter
- 2 cloves garlic (thinly sliced)
- ¼ cup dry vermouth or white wine
- 3 Tablespoons lemon juice
- 1/2 cup chicken broth
- 2 Tablespoons capers (drained)
- 2 Tablespoons minced flat leaf parsley
- Salt and freshly ground pepper
- Slice pork 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 4 pieces of pork 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.