Buy Now → Pork Piccata with Lemon Caper Sauce
No chicken here! This gluten & grain free Pork Piccata swaps out the usual chicken for golden & tender pork paired with a light & bright lemon caper sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 1x
Ingredients
Scale
For the pork:
- Four 6 oz / 170 g boneless pork chops or 8 3 oz / 85 g thin sliced boneless pork chops, about 1 1/2 lbs / 680 g total
- 1/2 cup / 75 g cassava flour
- 1/2 tsp fine sea salt
- 3 tbsp / 45 ml organic pork lard or avocado oil, divided
For the lemon caper sauce:
- 1/4 cup / 48 g rinsed & drained salted capers
- 1/2 cup / 120 ml dry white wine
- 1/2 cup / 120 ml chicken broth, divided
- 2 tbsp / 30 ml fresh lemon juice, or preservative free bottled lemon juice
- 1 tsp / 4 g cassava flour
- 1 packed tbsp / 5 g fresh minced parsley
Instructions
- SET UP: Preheat the oven to 225 F / 110 C. Line a rimmed baking sheet with foil and place an oven safe wire rack on top. Place the tray in the oven to warm.
- POUND: If you’re using typical pork chops that are about 1 inch / 2.5 cm thick, cut them in half through the middle, making sure each piece is edged with a little fat. You don’t need to do this with the thinner chops. Place each piece of pork chop between two layers of parchment paper and use the flat side of a meat tenderizer to pound them into 1/4 inch / 6 mm thick pieces.
- DREDGE: Combine the cassava flour and salt in a bowl. Dip each piece of pork into the seasoned flour to lightly dredge and coat evenly, shaking off the excess before transferring to a plate.
- BROWN: Heat a large skillet or saute pan over medium heat. Once the pan is hot, add half of the fat or oil and heat until it begins to shimmer. Add half of the pork pieces and cook until lightly golden brown, about 3 minutes. Flip the pork pieces and cook for another 2 minutes. Transfer the browned pork to the rack in the oven. Add the remaining fat or oil to the pan and repeat the process for the remaining pieces of pork, then transfer them to the oven to keep warm.
- SIMMER: Add the rinsed & dried salted capers to the pan and cook for 30 seconds or so. Add the white wine, half of the chicken broth and the lemon juice, stirring up any browned bits from the bottom of the pan. Cook, bubbling gently, until the sauce reduces a little, about 2 minutes.
- THICKEN: Mix the cassava flour together with a little cold water and whisk together to make a slurry. Add the cassava slurry to the pan and stir continuously until you have a smooth but overly thickened sauce. Add the remaining chicken broth to the pan and stir to combine and thin down the sauce. Taste and add additional lemon juice, if you like. If the sauce is too thick, add another splash or two of water or chicken broth, to taste. Stir in the fresh parsley and remove the sauce from the heat.
- SERVE: Pour a little of the lemon caper sauce over each piece of pork. Garnish with extra parsley and lemon slices if you like. Serve immediately.
Find it online: https://meatified.com/pork-piccata-aip/