One of my favorite dishes at Brio Tuscan Grille is Chicken Limone, which is basically Chicken Picatta. My version of this dish is Lemon Chicken with Capers and I can’t seem to get enough of it. Lemons just make everything taste fresher. Some Picatta dishes use veal, but since I have a huge fan of pork in my house, especially pork chops, well I had to convert this dish to Pork Picatta with Tarragon and Rosemary.
Pork Picatta with Tarragon and Rosemary
In my Lemon Chicken with Capers, the chicken was perfect with its briney buttery lemon sauce all by itself. But I thought the pork needed an additional flavor. Maybe an herb that would compliment the lemon, the butter, the olive oil and those tangy capers. You can’t leave out the capers. They make the dish.
So as I thought about all those wonderful flavors of the Mediterranean, Rosemary came to mind first. It’s perfect with pork. In fact it’s an ingredient in Pork Tenderloin with Rosemary, Fennel and Sage. I knew I only needed a little because too much would overwhelm the dish. Then I thought about tarragon, which would be a great counter balance to the Rosemary. Unlike Fennel, which has a very pronounced licorice flavor, tarragon has a much milder slightly licorice flavor. So Tarragon it would be.
Well, the the flavors came together beautifully. The Southern boy who adores his pork chops so much was totally happy. And the the best part about Pork Picatta with Tarragon and Rosemary was how really easy and super fast it was to make.
If you like this recipe, please leave a comment below and pin us on Pinterest!
Pork Picatta with Tarragon and Rosemary is a great alternative to Chicken Picatta. The addition of the Tarragon and Rosemary compliments the pork perfectly.
- 2 Tbsp Flour Wondra
- 1/4 Tsp Salt Himalayan Pink is preferred
- 1/4 Tsp Pepper
- 1/2 Tsp Tarragon leaves Dried
- 1/4 Tsp Rosemary Drtied
- 2 1/2" thick Boneless Pork Chops
- 1 Tbsp Butter
- 1 Tbsp Olive oil
- 1/2 Lemon Juiced
- 2 Tbsp White wine
- 2 Tbsp Capers
Mix flour, salt, pepper, tarragon and rosemary on a plate.
Place each pork chop between two sheets of plastic wrap and pound to 1/4" thick.
Dredge pork chops in flour/spice mixture on both sides.
Add butter and olive oil to frypan over medium high heat. Add pork chops and cook 3-4 minutes on each side until browned. Remove to serving platter.
To same frypan add wine and lemon juice and stir picking up browned bits from bottom of pan. Allow to reduce approximately 4-5 minutes. Stir in capers and cook 1 more minute. Serve sauce over pork chops.