Bone-in Porkchops Picatta
Bone-in pork chops piccata are pan-seared until golden and finished in a bright, flavorful lemon, butter, and caper sauce. This easy Italian-inspired dinner comes together quickly and delivers restaurant-quality flavor with simple ingredients.
Ingredients
- 4 bone -in porkchops
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup chopped Italian parsley
- 2 Tbsp. olive oil
- 3 Tbsp. butter
- 1/2 cup white wine
- 1 cup chicken broth
- juice from 1 lemon
- 1/2 cup drained capers
- salt and pepper to taste
Instructions
- Start by pounding the porkchops thin then salt and pepper to taste
- In a bowl mix the breadcrumbs with the grated parmesan cheese and Italian parsley
- In another bowl add the eggs and whisk slightly
- Dip the chops first in the egg, then in the breadcrumb mixture. Use your hands to completely cover the porkchops with breadcrumbs
- In a large saute pan over medium high heat add the olive oil and 1 Tbsp. of butter
- Add the porkchops in batches to the skillet and fry until golden brown on both sides ( about 5 minutes per side). remove and set the chops aside while you make the sauce.
- In the same pan add the remaining butter add the garlic and shallots and cook until soft and translucent.
- Deglaze the pan with the white wine waiting until it evaporates before adding the chicken stock, lemon juice and capers. Simmer over low heat until the sauce thickens.
- Pour the picatta sauce over the porkchops. Top with additional chopped Italian parsley. Serve with lemon slices.
Notes
For the best flavor, sear the pork chops until deeply golden before making the sauce. Those browned bits left in the pan add incredible flavor to the lemon-caper sauce.