This Pork Piccata with Tarragon and Rosemary recipe is from Alice Waters. If you have never heard of her, you have probably been living in a cave for a long time. As the founder of Chez Panisse, an acclaimed Berkeley, California, restaurant, she has inspired generations of chefs and cooks to change the way they think about food. Today, foodies around the world know her for her insistence on using only organic, seasonal, locally grown ingredients. If you don’t know how to cook, but you want to, her cookbooks are a great place to start, and this recipe for pork piccata is absolutely delicious.
It’s a saucy dish that’s simple to prepare and features succulent pork tenderloin. The piccata (pronounced pih-KAHT-ah) name refers to a way of preparing food in which the exterior is browned and then the sauce is added. It comes from the Italian words for “pick” (pochare) and “in pieces” (tare) or “to slice” (Piccata). The word “piccata” is also used to describe a type of cut of veal that is pounded thin and cooked quickly.
This pork piccata with tarragon and rosemary is a recipe that’s become a regular in my cooking rotation. It’s simple to make: just season the pork chops and dredge them in flour; fry them in a pan until they’re golden brown; and then bake them in a sauce of chicken broth, wine, lemon, and tarragon and rosemary. The finished chops are delicious with the wine sauce poured over them and a side of rice or pasta.
Pork pizzata with tarragon and rosemary is tasty, melts on your tongue and takes less than 15 minutes to prepare. One of my favorite dishes at Brio Tuscan Grille is the Chicken Limone, which is actually a Chicken Piccata. My version of this dish is chicken with capers and lemon, and I can’t get enough of it. Lemons make everything fresher. Some piccata dishes use veal, but since my house loves pork, especially pork chops, I had to change this dish to pork piccata with tarragon and rosemary. In my lemon caper chicken dish, the chicken was perfect on its own with its salty, buttery lemon sauce. But I felt the pork needed a little more flavor. Perhaps an herb to complement the lemon, butter, olive oil and spicy capers. We must not forget the capers. They’re preparing a dish. So when I thought of all those wonderful Mediterranean scents, rosemary was the first thing that came to mind. It goes perfectly with pork. It’s actually an ingredient for pork tenderloin with rosemary, fennel and sage. I knew I needed very little, because too much would overload the dish. Then I thought of tarragon, which would be a good counterpoint to rosemary. Unlike fennel, which has a very strong licorice aroma, tarragon has a much milder, slightly licorice-like aroma. So that would be the dragon. The flavors are perfectly matched. The southern boy who loves his chops so much was completely satisfied. And the best part about making tarragon and rosemary pork Picatta is that it’s quick and easy to make.
Ingredients Pork piccata with tarragon and rosemary
- Sea salt
- Tarragon leaves
- Boneless chops
- Olive oil
- Lemon juice
- White wine
How to prepare pork piccata with tarragon and rosemary
First mix the flour, sea salt, pepper, tarragon and rosemary in a bowl. Next, place the chops between two sheets of plastic wrap and beat them with a meat mallet until they are about half an inch thick. Then roll the chops in the flour and spice mixture on both sides. Put butter and olive oil in a skillet over medium-high heat. Then add the pork chops and cook for 3-4 minutes on each side until golden brown. Transfer them to a serving dish. In the same pan, over medium heat, add the wine and lemon juice. Stir the browned bits from the bottom of the pan. A good taste of these browned bits. Let the sauce cook for about 4-5 minutes. Then add the capers and cook for 1 minute. Pour the sauce over the chops and serve. Print Recipe
Pork piccata with tarragon and rosemary
Pork picatta with tarragon and rosemary is a great alternative to chicken picatta. The addition of tarragon and rosemary goes perfectly with the pork. Cooking time 10 minutes Cooking time 14 minutes Total time24 min Course: The main course Kitchen: American Keywords: Pork Picatta Recipes Servings : 2 persons Calories: 165 kcal
- 2 tablespoons flour W 2
- 1/4 Teelöffel Salz, vorzugsweise Himalaya rosa
- 1/4 teaspoon pepper
- 1/2 Teelöffel getrocknete Estragonblätter
- 1/4 teaspoon chopped rosemary
- 2 1/2 thick Schweinekoteletts ohne Knochen
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 lemon juice
- 2 tablespoons white wine
- 2 tablespoons capers
- Mix flour, salt, pepper, tarragon and rosemary in a bowl.
- Place each pork chop between two sheets of plastic wrap and brush to 1/4 thickness.
- Coat both sides of the pork chops in the flour and spice mixture.
- Place butter and olive oil in a skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes on each side until golden brown. Transfer them to a serving dish.
- In the same pan, add the wine and lemon juice and stir, picking up any browned bits from the bottom of the pan. Let it cook for about 4-5 minutes. Add the capers and cook for another minute. Serve the sauce over the pork chops.
Calories: 165 kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated fat: 4g | Cholesterol: 15mg | Sodium: 581mg | Potassium: 37 mg | Fiber: 1g | Vitamin A: 175IU | Vitamin C: 14.3 mg | Calcium: 7 mg | Iron: 0.6 mg If you liked this recipe, leave a comment below! 1С8 1Д9 Other recipes you might like: Light pork chop Pork tenderloin with rosemary, fennel and sage When it comes to quick weeknight meals, it doesn’t get much easier than this: just a few minutes prepping and a quick sauté in a pan, and you’ve got a meal that is as great tasting as it is simple to make. The recipe for this particular pork piccata calls for three ingredients: pork loin, capers and white wine. The pork is seared and sautéed until browned, and then the wine is incorporated into the pan to simmer down. Then a small amount of heavy cream is added, along with a little fresh tarragon and some lemon juice. After it all comes to a simmer, the pork is removed from the pan and the sauce is served over the pork.. Read more about veal piccata and let us know what you think.
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