Pork Loin Piccata

Easy and tasty are today’s demands.  “Piccata” is from a French and Italian combination, and refers to “piquing” our taste buds with the sharp and intense combination of capers, chilis, lemon and white wine flavors.  Often made with chicken, this is a pork version that will “pique” your interest!

¾ to 1 lb boneless pork loin chops (thin cut cooks faster, and pork tenderloin is a good substitute)
fresh ground pepper
3/4 cup all-purpose flour
2 tablespoons olive oil
½ cup white wine
1 tbsp capers, drained
½ tsp chili pepper flakes (use more for added spiciness)
¼ cup fresh lemon juice (use less to decrease tartness)
3 tbsp chopped scallions (parsley and Italian parsley are good substitutes)

Aroma Doveware Dutch Oven, 2.5 L
2-3 servings

Pat dry chops with paper towels.  Salt and pepper each side (or pepper only one side to reduce spiciness) and coat or dredge each with flour.  Place Dutch Oven on stove top and add 2 tbsp olive oil and heat until nearly smoking; reduce heat to medium and add flour coated chops.  Depending on thickness, cook for about 1-3 minutes per side before removing and setting aside.  When last piece is done, reduce heat and add wine, capers and pepper flakes.  Crush about 1/3 of the capers to increase flavor. Use spatula to release roux from bottom of Dutch oven and thicken sauce.

When liquid is reduced by about half, add lemon juice and scallions.  Wait for sauce to bubble again; return chops to reheat them and coat with sauce.  Remove once sufficiently reheated and serve topped with sauce and optional scallions or parsley as garnish.

Over To You
What’s your version of intense pork chops?  Share and inspire us.

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