Pork Piccata

I love veal piccata, but veal is ridiculously expensive, if you can even find it at the market. Author Jeff Smith introduced this pork version in his Frugal Gourmet cookbook. I think it’s one of the best recipes in the whole book. As usual, I’ve tweaked it a bit. This is how I make it.

This is a great dinner choice for hot weather. You don’t have to turn on the oven, and the time spent over the stove is minimal. Plus, the lemon flavor seems refreshing on summer evenings.

I make pork piccata for company quite a bit, as pork roasts are relatively inexpensive. This Italian recipe goes well with asparagus or broccoli, and a white bean salad. If you make the salad ahead of time, and have the veggies ready to microwave or steam, you won’t need to spend too much time at the stove instead of with your guests. (If you try to make the pork ahead of time, the sauce seems to disappear into the meat.)

Pork Piccata

Serves 4 – 6

1 lb. pork roast, sliced very thin (no more than 1/4 inch)
(or use boneless pork chops, sliced into thinner chops)
1 C flour
Pepper to taste
Olive oil
1 clove garlic, crushed
Juice of 1/2 lemon
1/2 C white wine
1 Tbsp. capers, chopped
3 Tbsp. parsley, chopped

Trim all the fat from the pork and pound each slice between layers of plastic wrap until it’s very thin. Combine the pepper and flour and dredge each slice of pork.

In a large frying pan heat a bit of olive oil, then add the garlic. Very quickly, lightly brown the pork slices on both sides. You may have to do this in stages, since all the meat won’t fit in the pan at once. Cook it just long enough so that it’s barely done in the middle. This goes really quickly, since the slices are so thin.

When all the meat is browned, remove it from the pan. Add the lemon juice, wine, and capers. Deglaze the pan by scraping all the browned flour and meat juices off the bottom and making a sauce with the liquids. Simmer the sauce for a moment, then replace meat in the pan. Turn to coat each slice of meat with some of the sauce.

Add parsley and shake the pan a bit so that the sauce is thickened by the flour on the meat. Transfer to a serving platter or to individual plates.

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