Pork Piccata with Tarragon and Rosemary
Pork Piccata with Tarragon and Rosemary is a great alternative to Chicken Picatta. The addition of the Tarragon and Rosemary compliments the pork perfectly.
Prep Time10 minutes mins
Cook Time14 minutes mins
Total Time24 minutes mins
Course: Main Course
Cuisine: American
Keyword: Pork picatta recipes
Servings: 2 people
Calories: 165kcal
- 2 Tbsp Flour Wondra
- 1 Tsp Aunt Lou’s Special Seasoning
- 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, Aunt Lou’s Special Seasoning, 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.
Calories: 165kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 581mg | Potassium: 37mg | Fiber: 1g | Vitamin A: 175IU | Vitamin C: 14.3mg | Calcium: 7mg | Iron: 0.6mg