Piccata Pork Chops
These savoury chops are coated in a velvety sauce in this revisited Italian recipe. “Piccata” describes a way of cooking meat, which is quickly pan-fried, then served with lemon and parsley sauce. A simple weeknight meal that requires few steps and that will easily find its way into your speedy menu options.
Ingredients
- 2 tbsp unbleached all-purpose flour
- 4 boneless pork chops, each about ¾ inch (2 cm) thick
- 1/4 cup (55 g) butter
- 1 shallot, thinly sliced
- 1/2 cup (125 ml) chicken broth
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 1 lb (450 g) green beans, trimmed
- 2 tbsp capers
- Flat-leaf parsley leaves, finely chopped, to taste
Instructions
- Place the flour on a large plate. On a work surface, season the pork chops with salt and pepper. Dredge the pork in the flour, shaking off any excess.
- In a large skillet (preferably stainless steel) over high heat, brown the pork chops in half of the butter (2 tbsp) for 2 to 3 minutes on each side or until cooked through. Set aside on another plate.
- In the same skillet, soften the shallot for 1 minute while stirring. Deglaze with the broth. Add the lemon zest and juice. Bring to a boil. Simmer until the sauce has reduced by half.
- Meanwhile, in a pot of salted boiling water, cook the green beans for 2 to 3 minutes. Drain and keep warm.
- Over low heat, add the remaining butter to the sauce, stirring until melted. Add the capers and pork chops with their cooking juices. Gently reheat the pork chops, coating them in the sauce. Adjust the seasoning.
- Divide the green beans, pork chops and sauce among four plates. Garnish with parsley.
These savoury chops are coated in a velvety sauce in this revisited Italian recipe. “Piccata” describes a way of cooking meat, which is quickly pan-fried, then served with lemon and parsley sauce. A simple weeknight meal that requires few steps and that will easily find its way into your speedy menu options.