Pork Chops Picatta

QSis

Grill Master
Staff member
Gold Site Supporter
Inspired by another easy and delicious recipe from a supermarket flyer!

These chops were juicy and perfect!

Lee

Pork Chop Picatta

4-6 boneless pork chops
flour
olive oil
1 cup chicken broth
a glug of vermouth or white wine
3 T. capers
1 lemon, thinly sliced
parsley for garnish (optional)

Pat chops dry. Season with salt and pepper. Shake chops in a bag with some flour.

Heat a cast iron pan in a 450 oven for 10 minutes. Put hot pan on a medium-high burner on the stove and heat a little olive oil until shimmery.

Brown chops, 5 minutes per side, then put on a plate.

To the skillet, add the chicken broth, glug of wine and capers. Simmer 5 minutes, stirring up browned bits. Add lemon slices.

Return the chops to the skillet, and spoon sauce over chops. Simmer 5 more minutes until chops are cooked through.
 

Attachments

  • Pork piccatta 1.JPG
    Pork piccatta 1.JPG
    167.8 KB · Views: 897
  • Pork piccatta 2.JPG
    Pork piccatta 2.JPG
    165.3 KB · Views: 903
  • Pork Piccatta 3.JPG
    Pork Piccatta 3.JPG
    160.6 KB · Views: 880
Top