Pork Piccata

Pork Piccata is a low carb, gluten free adaptation of classic chicken piccata. Thin cut pork chops are dredged in almond flour and pan-fried. They are then topped with zesty, lemon and caper butter sauce. This recipe is just as flavorful as the original and very easy to make. It’s sure to become a family favorite!

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When I first made my recipe for Keto Chicken Piccata, it was because I had come across a recipe for a pork piccata in a food magazine. I thought pork was an odd choice, but I decided to give it a try anyway.

My family is getting a little tired of all the chicken recipes, so this was a welcomed change for them. I’ll pretty much eat any piccata you want to throw my way. I can’t get enough of that lemony, salty, briny sauce!

You might be wondering exactly what is piccata? I did a little research into this when I made my first piccata recipe. Piccata is actually defined as a thin slice of breaded, fried veal, another meat commonly used in this type of recipe.

Pork Piccata is an easy, but incredibly flavorful adaptation of the classic recipe. In the traditional recipe, flour-dredged meat is pan-fried and topped with a lemony butter sauce that’s made with white wine and capers. Shallots, garlic, and fresh parsley are common additions to this recipe.

Your next question then might be, what the heck are capers? I looked up the answer to this question as well because I always forget Capers are flower buds from a plant that is native to the Mediterranean area of the world.

They are pickled in a brine that gives them their signature salty, tangy taste and adds even more zesty flavor to this recipe.

Why This Recipe Works

This is a quick, 30 minute, one pan recipe that you can make on just the stove top. It’s a very easy, family friendly dish that is the perfect busy weeknight dinner, yet still impressive enough to serve guests when entertaining, as well.

It’s zesty and delicious and is sure to be a new favorite pork dinner.

You can even enjoy this healthy recipe if you are following a low carb, keto, or even gluten free diet. There are only 8 net carbs as written, with options to reduce the total carb count even more in the notes section of the recipe card at the bottom of this post.

How to Make Pork Piccata

What You Need To Make This Recipe

For the pork, you will need:

• 1/2 cup blanched almond flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1.5 pounds thin cut pork chops
• 1 tablespoons of unsalted butter
• 1 tablespoons of olive oil

For the piccata sauce, you will need:

• 1 tablespoon unsalted butter
• 1 shallot (diced)
• 4 cloves garlic (minced)
• 1 cup white wine (or you can use chicken broth or chicken bone broth is you prefer not to cook with wine)
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup capers (drained)
• fresh parsley (optional garnish)

Chef’s Tip: To lower the net carbs in this recipe even more, you can eliminate the shallot and/or almond flour. The chicken can be cooked with just salt and pepper in the same manner as instructed in the recipe.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

If you could only find thicker pork chops at the grocery store, you may want to butterfly them into thinner pieces.

Dice your shallot, mince the garlic, juice the lemon, and chop the parsley, if you plan to use it.

Create!

Combine the almond flour, salt and pepper on a plate or in a shallow bowl.

Dredge the pork in the almond flour mixture and place on a plate.

Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once the butter-oil mixture is hot and sizzles when drops of water are sprinkled over it, add the pork.

Note: it’s important to make sure the butter and oil are hot before adding the pork. This will make it so that the breading stays on and doesn’t get soggy.

Cook until golden brown, about 3-4 minutes, then flip and cook an additional 2-3 minutes or until the bottom is golden brown and the pork is cooked through.

Remove to a clean plate.

Now, let’s move on to how to make the Pork Piccata sauce.

Reduce the heat to medium and add the remaining 1 tablespoon of butter to the pan. Once melted, add the shallots and garlic and cook until softened, about 2 minutes.

Slowly pour in the wine, raise the heat, and bring to a boil. Reduce by half, scraping up any browned bits.

Once reduced, add the lemon juice and capers and stir.

Place the pork back into the pan to warm through.

Present!

Serve the pork chops topped with spoonfuls of the piccata sauce and garnished with fresh parsley, if desired.

Tips and Techniques

• To lower the net carbs in this recipe even more, you can eliminate the shallot and/or almond flour. If you eliminate the almond flour, simply pan sear the chicken seasoned with salt and pepper in the skillet.
• You can use chicken stock or, even better, chicken bone broth instead of white wine. I have also made this recipe using a dry sherry wine and it was delicious!
• Store leftovers separately in an airtight container in the refrigerator. Use within 3-4 days.

FAQ’s

What Do You Serve With Pork Piccata?

You can serve Pork Piccata in the same way that you would Chicken Piccata. It’s often served over pasta.

If you’re gluten free, you can simply use gluten free pasta.

To keep the recipe low in carbs, you can serve it over roasted spaghetti squash or with a simple side of low carb veggies such as broccoli, cauliflower, asparagus, or even Brussels sprouts.

Is Pork Piccata Low Carb?

Classic Pork Piccata is not a low carb dish. It’s dredged in wheat flour and often served over pasta.

This recipe uses almond flour to greatly reduce the carb count making it not only low in carbs, but also keto friendly.

Can You Freeze Pork Piccata?

Yes. Place the pork in one freezer bag, and the piccata sauce in another. Use within 3 months for the best quality.

Allow to thaw overnight in the refrigerator before reheating.

More Keto Pork Recipes

Here are some more low carb pork recipes that you might like:

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