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Pork Piccata
with roasted asparagus / farro

Active: 35 min Total: 1 hr
No matter what protein is used in this iconic dish, the word Piccata is a sign that it includes a flavor-packed sauce made with lemon, wine, capers, and fresh parsley. We're using pork instead of the more common chicken (but feel free to use chicken if you prefer!).
Smarts: To save time on pounding the pork thin, look for thin-sliced cutlets at your grocery's butcher counter or ask the butcher to slice them for you.

Ingredients

Metric
Servings:
4
Pork Piccata:
  • Shallots - 2 cloves, diced
  • Parsley, fresh - 1/4 cup, chopped
  • Pork chops, boneless - 1 lb (look for thin-sliced cutlets to save time)
  • Lemons, juice of - 2 1/2 Tbsp
  • Flour, all-purpose - 1/3 cup + 1 Tbsp
  • Salt - 1 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 2 Tbsp
  • Butter - 2 Tbsp
  • Oregano, dried - 1/2 tsp
  • Wine, white - 1/2 cup (sub stock)
  • Stock, any type - 1 cup
  • Capers - 2 Tbsp, drained
Roasted Balsamic Asparagus:
  • Asparagus - 1 bunch, trimmed
  • Oil, olive - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Red pepper flakes - 1/4 tsp
Farro:
  • Farro, semi-pearled / husked and uncooked - 3/4 cup

Nutrition Facts

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Prep

  1. Farro - (Double if making Wednesday’s meal; if prepping right before cooking, get oven heating when farro is nearly finished cooking.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  2. Asparagus / Shallots / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Pork chops - If the pork was not thinly sliced by the butcher, place it between two pieces of parchment and pound to thin. Season on both sides with some salt and pepper. Tenderize with a fork. (Can be done up to 2 days ahead)
  4. Lemons - Juice lemons.
  5. Prepare breading - Combine first portion of flour, salt, and black pepper in a shallow baking dish.

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Make

  1. Heat oven to 425F / 218C.
  2. Spread asparagus out on a sheet pan and toss with olive oil, vinegar, and red pepper flakes. Season with some salt and black pepper.
  3. Transfer asparagus to the oven and roast, shaking the pan halfway through cooking, until asparagus is tender, 8 to 15 minutes (depending on thickness of spears).
  4. While asparagus roasts, heat a large skillet with cooking oil over medium heat. Working with one piece of pork at a time, coat it in flour mixture, shaking off any excess, and transfer to heated pan. (Do this in batches if all of the pork won’t fit in a single layer in the skillet.) Sear pork on both sides until just cooked through and golden brown, 5 to 7 minutes total.
  5. Set cooked pork aside.
  6. Add butter to heated pan. When butter melts, add shallots. Saute for 2 minutes.
  7. Stir in oregano and second portion of flour. Stir until no dry spots remain.
  8. Pour wine into pan and cook for 2 minutes, scraping up any browned bits from the bottom of the pan. Add stock and bring to a simmer. Simmer until sauce reduces by half, 4 to 5 minutes.
  9. Remove pan from heat and stir in lemon juice and capers. Add pork back to pan and spoon sauce over top.
  10. If farro was made ahead, reheat in the microwave (reserve half if doubled).
  11. Serve pork and sauce over farro with parsley on top. Enjoy with asparagus on the side.

Nutrition Facts

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Reviews

Ratings

Original (42)
Gluten-free (5)
Paleo (7)
Vegetarian (14)

Most Helpful

The flavors were GREAT. I made this with spaghetti instead of farro. After draining the spaghetti I tossed it in a bit of the sauce that goes on the pork, and served the pork on top of the spaghetti. The sauce was great on the pasta. This was a bit labor intensive; good for a weekend meal. I probably wouldn't have time to make it during the week.

By: Joanna
Posted: May 18, 2020
Diet: Original
1 Helpful

45 reviews

This was not the most attractive dish, but it was so delicious - the bright, fresh flavors went so well with the lentils and farro. I’ll definitely make this again!

By: Melissa
Posted: Jun 01, 2021
Diet: Vegetarian
0 Helpful

We liked this very much. Made green beans instead of asparagus. Sauce is delicious.

By: Nancy
Posted: Apr 25, 2021
Diet: Original
0 Helpful

Delish! I used wild rice instead of farro.

By: Lili
Posted: Apr 21, 2021
Diet: Original
0 Helpful

Really good. I would reduce the lemon a bit next time.

By: Kimberly
Posted: Nov 30, 2020
Diet: Gluten-free
0 Helpful

A family favorite! Lots of work but worth it for a special dinner.

By: Ann
Posted: Jul 29, 2020
Diet: Original
0 Helpful

Surprisingly simple and delicious, the pan sauce/ gravy is amazing. I've ordered Piccata at restaurants many times, now I'm excited to make it myself.

By: Nathan
Posted: Jul 18, 2020
Diet: Original
0 Helpful