Best 5 Pork Loin Piccata Recipes

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LEMONY PORK PICCATA



Lemony Pork Piccata image

A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.

Provided by Jackie Cree

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
  • Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
  • Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
  • Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
  • Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g

PORK PICCATA



Pork Piccata image

This recipe came from a Time-Life recipe book and originally called for veal; however, since veal is so expensive and difficult to come by, I use pork with the same very tasty results. I like to serve this with crusty French bread and a green salad.

Provided by Mary Alice Zurbach

Categories     Pork

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 7

4 -6 thinly sliced boneless pork chops
flour (for dredging)
salt and pepper
3/4 cup beef broth
1 large lemon
olive oil
butter

Steps:

  • Pound chops between sheets of plastic wrap with flat side of meat mallet.
  • Cut meat into bite-sized pieces.
  • Mix flour, salt and pepper.
  • Dip pieces in flour mixture.
  • Cut 6-8 paper thin slices of lemon.
  • Set aside.
  • Squeeze remaining lemon for juice (you should have about 1/4 cup).
  • Brown pork pieces in olive oil and remove from pan.
  • Pour in 1/2 cup of broth and deglze pan, Turn heat down to simmer, return meat to pan and place lemon slices on top of meat.
  • Cover and simmer for 15 min.
  • Remove lemon slices and discard.
  • Remove meat from pan and keep warm.
  • Add remaining broth, simmer for about 5 min.
  • then add lemon juice, simmer a little longer; add a small blob of butter to the pan and swirl.
  • This adds a nice gloss to the sauce.
  • Return meat to pan to warm.

Nutrition Facts : Calories 592, Fat 26, SaturatedFat 9.2, Cholesterol 247.9, Sodium 513.2, Carbohydrate 4, Fiber 1.2, Sugar 1.1, Protein 81.2

PORK LOIN PICCATA



Pork Loin Piccata image

A restaurant classic, 'piccata' sauce is made with capers and lemon juice for a sprightly contrast to mild pork chops; juices from the pan add depth of flavor. The same sauce also works well for flattened boneless chicken breasts.

Provided by Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 10

1 (18 ounce) package thin boneless pork chops center cut
¼ teaspoon salt
⅛ teaspoon pepper
¼ cup flour
1 tablespoon Archer Farms™ Extra Virgin Olive Oil
3 tablespoons Market Pantry™ Butter
1 lemon, juiced
¼ cup white wine or chicken broth
2 teaspoons capers
1 tablespoon chopped fresh parsley

Steps:

  • Season pork with salt and pepper. Dredge chops in flour.
  • Heat butter and olive oil in large nonstick skillet over medium high heat until butter is melted and foamy. Cook chops 6 to 8 minutes, turning once, or until well browned on both sides. Remove to serving platter and cover to keep warm.
  • Add lemon juice, wine and remaining 2 tablespoons butter to pan. Cook 2 minutes, scraping up browned bits. Stir in remaining ingredients and pour over chops.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 5 g, Cholesterol 72.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 19 g, SaturatedFat 6.1 g, Sodium 208 mg, Sugar 0.3 g

PORK TENDERLOIN WITH OLIVE-PICCATA SAUCE



Pork Tenderloin With Olive-Piccata Sauce image

Ripped off without guilt from the Lindsay Olive Company website. Obviously you could use any brand olives, but that wouldn't be very nice after they gave us this recipe, now would it? ;o)

Provided by Sandi From CA

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (1 lb) pork tenderloin
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil or 1 tablespoon butter
1 large garlic clove, minced
1/2 cup chicken broth or 1/2 cup stock
1 1/2 tablespoons lemon juice
1/3 cup thickly sliced lindsay manzanilla stuffed olives (or a combination) or 1/3 cup lindsay black pitted ripe olives (or a combination)
2 tablespoons chopped Italian parsley or 2 tablespoons chopped fresh curly-leaf parsley

Steps:

  • Cut pork crosswise into 1-inch thick slices.
  • Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
  • Sprinkle thyme, salt and pepper over medallions.
  • Heat oil in a large nonstick skillet over medium heat until hot.
  • Add medallions; cook 4 minutes per side or until no longer pink in center.
  • Transfer to a serving plate; keep warm.
  • Add garlic to drippings in skillet; cook and stir 30 seconds.
  • Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
  • Stir in olives; heat through.
  • Spoon sauce over medallions; top with parsley.

Nutrition Facts : Calories 192.8, Fat 9.7, SaturatedFat 2.6, Cholesterol 74.8, Sodium 443.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 24.1

PORK LOIN PICCATA



Pork Loin Piccata image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 8

0.25 cups flour
2 tablespoons yellow corn meal
0.5 teaspoons salt
1 pounds pork loin
0.5 cups butter
0.5 cups chicken broth
2 tablespoons lemon juice
1 cloves garlic

Steps:

  • Mix flour, corn meal and salt in freezer bag. Tenderize meat to 1/4 inch thickness and place in freezer bag; shake to coat meat.
  • In frying pan, melt 1/4 cup butter, and add meat to pan. Cook meat till juices run clear or is no longer pink. Place meat on dish.
  • Pour remaining butter, chicken broth, lemon juice and garlic into pan. Simmer for 2 minutes. Pour mixture over meat.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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