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Pork Chop Piccata with Cauliflower Rice

Sick of boring old pork chops? Zesty lemon and capers spice things up — and with a side of cauliflower rice, you've got a full meal for 4, in just 30 minutes!

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
675 calories per serving


> 4 cups cauliflower rice
> ¼ cup parsley
> 2 (1 lb) pkgs butcher's cut boneless pork chops
> 1 cup flour
> 3 tbsp butter
> 5 tbsp olive oil
> 3 tbsp lemon juice
> ¼ cup capers
> ¾ cup low-sodium chicken broth


Prepare cauliflower rice according to package directions. Season with salt (in moderation) and pepper. Toss with half the parsley.
Meanwhile, set plastic wrap on bottom and top of pork chops. Pound with a mallet until ½-inch thick. In a shallow bowl, pour flour as well as salt and pepper, to taste. Dredge the pork chops in the flour.
Heat a heavy-bottomed pan or cast iron skillet and add 2 tbsp of the butter and half the oil. Sear the pork chops 2 at a time for about 4 min. on each side. Add the remaining oil in between batches. Set pork chops on a paper-towel-lined plate, loosely covered with foil to rest.
Reduce heat to low and add remaining butter, lemon juice, capers, and chicken broth to the pan. Bring to a boil and season with salt (in moderation) and pepper. Add pork chops back to the pan. Simmer for about 4 min., or until sauce thickens slightly. Divide pork chops among 4 plates. Pour pan sauce over the pork and top with remaining parsley. Serve with the cauliflower rice.

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