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Overhead of pork piccata in a black skillet over a wood board with a blue and white napkin on the bottom
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5 from 5 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: American, Gluten Free, Italian, Low Carb
Servings: 4
Calories: 488kcal

Ingredients

Fried Pork Chops

Piccata Sauce

  • 1 tablespoon unsalted butter
  • 1 shallot (diced)
  • 4 cloves garlic (minced)
  • 1 cup white wine
  • 1/4 cup lemon juice (fresh squeezed)
  • 1/4 cup capers (drained)
  • fresh parsley (optional, garnish)

Instructions

Fried Pork Chops

  • 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 the 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.
  • 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.

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

Video

Notes

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1g | Calories: 488kcal | Carbohydrates: 8g | Protein: 40g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 129mg | Sodium: 680mg | Potassium: 726mg | Fiber: 2g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 2mg