Go Back
+ servings
Pork Piccata with Tarragon and Rosemary
Print Recipe
5 from 1 vote

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 mins
Cook Time14 mins
Total Time24 mins
Course: Main Course
Cuisine: American
Keyword: Pork picatta recipes
Servings: 2 people
Calories: 165kcal


  • 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.


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