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Pork Piccata with Pappardelle

Bursting cherry tomatoes, capers, and garlic create a tasty sauce for pappardelle.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
541 calories per serving


> 4 boneless pork chops
> 2 tsp Nature's Promise Organic Italian seasoning
> 3 tbsp olive oil
> 1 pint cherry tomatoes
> 1 shallot
> Cooking Spray
> 2 tbsp capers
> 1 tbsp minced garlic
> 9 oz pappardelle pasta
> 1/2 (5 oz) container arugula


Heat a large pot of salted (in moderation) water to boiling on high. Season the pork with the Italian seasoning, salt (in moderation), and pepper. In a large nonstick skillet, heat 1 tbsp olive oil on medium. Add pork and cook 3 min. per side, until golden brown and internal temperature reaches 145°F. Transfer to a plate and cover loosely with foil.
Meanwhile, halve the tomatoes and chop the shallot. Reuse the skillet, coating it in cooking spray. Add tomatoes and sauté 3–4 min., until tomatoes are soft. To the skillet, add shallot, drained capers, garlic, salt (in moderation), and pepper. Sauté 1 min., stirring constantly.
Cook the pappardelle according to package directions. Toss with arugula, tomato mixture, and remaining 2 tbsp oil. Thinly slice pork chops and serve over pasta.

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