5-ingredient pork piccata with spaghetti

Based on 9 ratings

Devan Grimsrud

Editor at Kitchen Stories

“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 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
pork chops
200 g spaghetti
3 tbsp capers in brine
lemon
15 g parsley
40 g unsalted butter
salt
pepper
olive oil (for frying)
Metric
Imperial

Utensils

  • plastic wrap
  • meat tenderizer
  • cutting board
  • knife
  • pot
  • spaghetti spoon
  • frying pan
  • tongs

Nutrition per serving

Cal
848
Protein
65 g
Fat
51 g
Carb
31 g
  • Step 1/4

    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.
    • pork chops
    • 3 tbsp capers in brine
    • 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

    Bring a pot of water to a boil and salt generously. Cook spaghetti until al dente, then drain, reserving some pasta water.
    • 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

    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.
    • 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

    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!
    • 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!