Pork Piccata with Lemon and Capers
What makes a perfect Sunday Supper? While I don’t have the perfect answer, I do know that in our home, the perfect Sunday Supper is about so much more than the food. It is about the feeling, the emotions, the sense of family and the memories that are made around the family table. Pork Piccata with lemon and capers is one of our favorite Sunday Supper meals. My kids will tell you that the smell of it simmering is pure torture.
We are honored to have Schlossadler International Wines join the #SundaySupper Movement this week. Their wine club was chosen the best International Wine Club in America and they did not disappoint. They sent me and other Sunday Supper Contributors three beautiful bottles of wine and asked us to develop recipes that would pair perfectly with their wines. You all know that is just what we love to do. When my shipment arrived, and I saw the beautiful wines they had chosen, I knew immediately that I wanted to pair the 2010 Kotuku Winery Sauvignon Blanc with Pork Piccata with lemon and capers.
What a beautiful selection of wines chosen by Schlossadler International Wines for their Labor Day Wine Club Shipment. I couldn’t keep these beautiful wines to myself and invited our good friends over to enjoy this Sunday Supper with us. There is nothing better than enjoying good wine, good food and good friends!
- 2006 H.O. Becker, Kerner Auslese, Rheinhessen served with Watermelon Salad with Mint Leaves
- 2010 Kotuku Winery, Sauvignon Blanc, Marlborough served with Pork Piccata with Capers and Lemon
- 2010 Ernst Holler, Blaufrankisch, Burgenland with Carrot Pineapple Cake with Cream Cheese Frosting
The selection of wines chosen by Schlossadler International Wines were spectacular and made me realize the value of their wine club. Since 1979, they have traveled the world for you, searching for family-owned wineries. Now, you can enjoy these hard to find wines which are not offered in chain-stores without investing in case lots. See for yourself, why their Wine Club is voted “Best International Wine Club” in the USA. Regardless if you are a collector, dry wine- enthusiast or just enjoy fruitier wines, they have wines just for your pallette. You will enjoy their wines as much as I did. We have a special discount for all Sunday Supper participants: Free Shipping when you join The Wine Club by Schlossadler Wines use code FFSS1.
- 8 thin boneless pork cutlets, approximately 2 pounds
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup flour
- ¼ cup olive oil
- 1 cup of white wine
- 3 tablespoons capers
- ½ lemon sliced
- juice from ½ lemon
- 1tablespoon butter
- Combine flour, salt and pepper,
- Dredge both sides of the Pork in flour mixture and shake off excess. Discard remaining flour
- Heat oil in a large skillet over med-high heat.
- Add pork and saute for 2 minutes per side.
- Remove pork to a plate and keep warm.
- Add wine to skillet and simmer 2 minutes,scraping up any browned bits Stir in the capers and lemon juice.
- Return the pork to the skillet and simmer gently for about 5 minutes Whisk in the butter.
- Server over Rice or Pasta
- Top with slices of lemon
We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event. We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET. We will be sharing these amazing recipes with you all day!
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- Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
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- Pork Piccatta by Family Foodie
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- Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
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- Late Harvest Citrus Cake by Vintage Kitchen Note
- Roasted Sausages with Grapes by Comfy Cuisine
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{ 21 comments… read them below or add one }
What a very pretty, fresh dish – I bet it sings with the Sauvignon Blanc! Another fantastic #SundaySupper, thank you!
The last time I tried making this it didn’t turn out so well so next time I’m going to try your recipe. It looks beautiful and I’m sure with the combination of capers and lemons and wine it’s delicious!
I never made piccatta with pork, sounds like a great choice, Isabel!
Oh this looks so good Isabel! I’ll have to make it for dinner one night this week.
I took on a Chicken and Mushroom twist to Piccata this week. I just love making this dish because it is so easy. But I do love traditional piccata with lemon and capers. Thanks for sharing.
I’m a huge fan of piccata-anything…and what I wouldn’t give to sit down to a plate of your beautiful Pork Picatta and a
bottleglass of this wonderful Sauvignon Blanc!Beautiful dish Isabel. I agree with your kids about the smell, there´s just something about lemon, wine and olive oil simmering together that´s just wonderful. The capers makes it amazing! Have a great sunday!
I like mine with extra capers, please!
Just beautiful, Isabel!
This looks & sounds delish ! Never cooked pork like this before ! Will try !! yummy !!! Looks so appetizing !
This looks so delicious! Beautiful presentation! Happy SundaySupper!
Looks so good! Lemon and capers? You’re speaking my language!
Always made chicken piccata, but this sounds really good. Great photo!
I love piccata anything, and your version looks amazing. I can’t wait to try it. Happy #SundaySupper, Isabel!
What a delicious-sounding dish. I bet the salty capers go so well with the acid of the lemon and the wine. I am definitely keeping this in mind for a future Sunday Supper.
This looks really good–now I need to pick up some pork so I can try it this week!
Your Pork Piccata is so gorgeous and elegant, I’m going to have to make some this week! Looks absolutely divine!
I love chicken piccata, but I’ve never tried it with pork. Now I will!
This looks so good, and straight forward too! I’m definitely going to try it. I bet it’s good with Sauvignon Blanc too!
Yummy sounds amaizing!
I have never had pork piccata but it sounds lovely. I love a good white wine pan sauce and the capers are like icing on the cake. Lemony and salty. Yummmmy!
Sounds amazing! Definitely will give this one a try!