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Pork Piccata


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Rate this recipe 4.6/5 (8 Votes)


  • 3 Tbsp all-purpose flour
  • 1 tsp table salt, divided
  • 1/2 tsp black pepper, freshly ground, divided (or less to taste)
  • 1 pound(s)lean pork tenderloin, trimmed, cut into 16 thin slices
  • 2 1/2 tsp olive oil, divided
  • 3/4 cup(s) canned chicken broth, reduced-sodium
  • 1/4 cup(s) fresh lemon juice
  • 2 tsp cornstarch
  • 2 tsp salted butter
  • 1 Tbsp capers, drained
  • 1/2 tsp minced garlic
  • 12 oz fresh spinach, baby-variety



Step 1

In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over both sides of pork, shaking off excess.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork (in 2 batches if necessary) and cook until just cooked through and golden, about 1 1/2 minutes per side; set aside on a serving plate and cover to keep warm.

In a cup, whisk together broth, lemon juice, cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended. Pour into same skillet and whisk to combine with pan drippings; simmer until slightly thickened, about 1 minute. Remove skillet from heat; stir in butter until melted. Stir in capers and spoon over pork; cover to keep warm.

Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down; cook, tossing, until wilted and tender, about 2 minutes. Sprinkle with remaining 1/4 teaspoon salt, a pinch of pepper and serve with pork. Yields 4 slices pork, about 3 tablespoons sauce and 1/2 cup spinach per serving.


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