6 boneless pork chops, ½“ x ¾“ thick
3 tablespoons kosher salt
fresh ground black pepper
½ cup all-purpose flour
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 garlic cloves minced
2 shallots minced
¾ cup dry white wine
2 tablespoons capers
rinsed and drained
1½ cups low-sodium chicken broth
zest from 1 lemon (in large strips removed with
a vegetable peeler)
3 tablespoons fresh lemon juice
extra lemon slices for serving
chopped parsley leaves for garnish
To prepare loin chops and brine:
1. Remove fat from chops and use the Jaccard to tenderize and flatten them to about ¼“.
2. Dissolve kosher salt in 1 quart of tepid water in a large zipper bag or bowl. Seal and shake to dissolve the salt, then add the chops. Leave at room temperature for 15 to 30 minutes while preparing the other ingredients. Remove the chops, rinse, drain and blot dry with paper towels. Season the meat with pepper. ( larry didn't rinse them)
To cook the pork chops:
3. Add 1 tablespoon butter and 1 tablespoon olive oil in a large non-stick skillet. Heat over medium-high heat until melted.
4. Add the flour to a large plate, dredge the meat in it, and add half to the skillet. Do not crowd the pan. Cook until the pork pieces are golden brown on one side, 3-4 minutes. Turn and cook another 3 minutes on the other side or to a 140F internal temp. Remove the cooked chops to a plate and put in a 140F oven to keep warm.
5. Add another tablespoon of butter and 1 tablespoon olive oil to the pan and repeat by cooking the remaining pork.
To prepare the sauce:
6. Add the garlic and shallots to the now empty pan and saute until fragrant, about 1 minute.
7. Add the wine to delgaze the pan scraping up any browned bits on the bottom.
8. Add the capers, chicken broth and lemon zest strips (if using). Cook, stirring frequently, over medium-high heat until reduced by about half and just starting to thicken. Remove and discard the lemon zest.
9. Remove the pan from the heat and add the last 2 tablespoons butter and lemon juice to the pan. Stir until the butter is melted.
10. Return the pork and any accumulated juices to the pan and flip to coat with the sauce then serve.
We served them over plate-mashed boiled potatoes.
Not surprisingly for a Tricia recipe, we all thought it was very good but Bev said it could have been a little less lemony for her.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
1/19/21 meal date
Pork piccata is such a great idea!!! It looks tasty.ReplyDelete
what a great alternative to chicken I think I will have to make this next week looks marvelous!ReplyDelete
I love Tricia's website, too. Her photos are always outstanding. We love chicken picatta, but pork is an alternative I've never thought of... until now. Looks delicious.ReplyDelete
Larry, I love chicken piccata and so does Laurie. Your pork version looks and sounds great! Lemony is good! I wouldn't even add Tabasco...although I do with chicken piccata. Stay Safe and Take Care, Big Daddy DaveReplyDelete
I've made chicken piccata a few times - need to try pork. Looks good.ReplyDelete
Substituting the chicken with pork sounds really good. We always have pork chops in the freezer.ReplyDelete