5-ingredient pork piccata with spaghetti
"An easy weeknight meal, this pork piccata with spaghetti is a super simple pantry recipe. Pick up the pork chops (or chicken breasts, thighs, pork tenderloin, or fish fillet) and parsley on your way home from work and the rest is probably already waiting at home for you. If you can’t get enough of the salty, briny bite from the capers, feel free to use more. Serve with Parmesan cheese, if desired."
Difficulty
Easy 👌Ingredients
Utensils
plastic wrap, meat tenderizer, cutting board, knife, pot, spaghetti spoon, frying pan, tongs
How-To Videos
How to chop green herbs
How to flatten meat
How to cook pasta
Nutrition per serving
Step 1/4
- 2 pork chops
- 3 tbsp capers in brine
- 1 lemon
- 15 g parsley
- plastic wrap
- meat tenderizer
- cutting board
- knife
Lay the pork chops between two sheets of plastic wrap. Flatten the cutlets with a meat tenderizer until they are approx. 1 ½ cm/½ inch thick. Remove from plastic wrap and set aside. Drain capers and roughly chop. Zest and halve the lemon. Chop parsley.
Step 2/4
- 200 g spaghetti
- salt
- pot
- spaghetti spoon
Bring a pot of water to a boil and salt generously. Cook spaghetti until al dente, then drain, reserving some pasta water.
Step 3/4
- olive oil (for frying)
- salt
- pepper
- frying pan
- tongs
In the meantime, heat olive oil in a frying pan over medium heat. Season both sides of the pork cutlets with salt and pepper, and fry until cooked through, approx. 2 – 3 min. per side. Turn heat to low. Remove from the pan and squeeze half the lemon over the cutlets. Set aside and keep warm.
Step 4/4
- 40 g unsalted butter
Add the butter and capers to the pan. Once the butter is melted, toss in spaghetti, lemon zest, parsley, and squeeze the remaining lemon over the pan. Toss together with some pasta water to form a sauce that coats the pasta. Plate the pork chops and serve spaghetti on the side. Enjoy!
