5-ingredient pork piccata with spaghetti

Name: 5-ingredient pork piccata with spaghetti
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2 Servings
Ingredients: 2 pork chops; 10 oz spaghetti; 3 tbsp capers in brine; 1 lemon; 0.5 oz parsley; 3 tbsp unsalted butter; salt; pepper; olive oil (for frying)

Based on 7 ratings

Devan

Editor

“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 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

2	pork chops
200 g	spaghetti
3 tbsp	capers in brine
1	lemon
15 g	parsley
40 g	unsalted butter
	salt
	pepper
	olive oil (for frying)

Metric

Imperial

How-To Videos

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
- 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!