Tested till perfect Pork Piccata with Lemon Caper Sauce

Pork Piccata with Lemon Caper Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2006

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 8 8pork loin centre choppork loin centre chops, boneless fast fry (about 1 lb/500 g)
  • 1/4 cup 1/4cupall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 tbsp 3tbspextra-virgin olive oil
  • 3 3cloves garlic, minced
  • 1 tbsp 1tbsprinsed drained capercapers
  • 1/2 cup 1/2cupsodium-reduced chicken stock
  • 2 tbsp 2tbsplemon juice
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Between sheets of plastic wrap, pound pork to scant 1/4-inch (5 mm) thickness. In plastic bag, combine flour, salt and pepper. One piece at a time, shake pork in flour mixture to coat.

In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; fry pork, turning once, in 2 batches and adding more oil as necessary, until golden and just a hint of pink remains inside, about 3 minutes. Transfer to plate; keep warm.

Add remaining oil to pan; fry garlic and capers over medium heat for 1 minute. Add stock and lemon juice; boil for 1 minute. Serve with pork.

Nutritional Information Per serving: about

cal 302 pro 26g total fat 18g sat. fat 4g
carb 7g fibre 0 chol 73mg sodium 357mg

% RDI:

calcium 3 iron 10 vit C 5 folate 7
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