Piccata in Italian means “larded,” but when you see the word on a menu, it generally means a boneless cut of meat that’s sautéed in a lemon butter sauce.
During my detox week last winter, I made a Bill-friendly Chicken Piccata dish from one of the happy chickens we had in our freezer. This recipe for Pork Piccata is basically the same thing. Ingredients may vary depending what you have available but the key ingredients you must include, in my opinion, are: breading, lemon, garlic, and–obviously–meat.
2 boneless pork chops, or pork tenderloin medallions (about 1 lb. of meat)
1/2 cup or more brown rice flour (or other flour depending on your dietary restrictions)
2 T. or more olive oil for sautéing
1 clove garlic
1/4 cup dry white wine, such as Sauvignon Blanc (or water or chicken stock)
1/2 a lemon
Salt and pepper to taste
Optional: Capers for garnish
One deviation from most of the Pork Piccata recipes I’ve seen is substituting boneless pork chops for pork tenderloins. That’s because the idea originated from two Crane Dance Farm pork chops that were in the freezer.
Because of their thickness, I flattened the chops by placing them between two pieces of wax paper on the counter and smashing them with a meat tenderizer until 1/2-inch thick at the most. (I also trimmed the fat at this point.)
Then I cut each one in two and sprinkled the pieces with salt and pepper.
Next, I smashed and peeled a clove a garlic, then cut in half. I sautéed the garlic with olive oil in a large skillet over medium heat until golden. It’s important to remove the garlic from the pan afterwards so it doesn’t burn.
Meanwhile, I stirred the egg in a flat bowl and added some water, and set up another bowl with brown rice flour for dredging.
After dipping the pork in the egg mixture, then the flour, I placed it in a medium-high skillet with olive oil–about 3 minutes per side or until nicely browned.
Then I removed the pork from the pan, keeping it warm, and added the white wine and deglazed the pan. (Water or stock could be used in this step in lieu of wine.)
Afterward, I added fresh-squeezed lemon juice and stirred the liquids to blend, then returned the pork to pan and coated it with sauce. I covered the pan and cooked the pork on low heat until done, about 10 minutes.
One of my favorite ingredients for garnishing is capers but you could also use fresh chopped parsley. A very nice accompaniment to Pork Picatta is Red Russian Kale and Blue Potatoes. You can’t go wrong mixing pork, kale, and potatoes together on a plate!