Pork Chops Piccata

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I love to cook and trying new recipes.  This week I tried a new one from Good Housekeeping.  It is a keeper!  The pork chops with the sauce are really tasty.  You could actually just make that part and serve them with potatoes and a green veggie.  The changes that I made were the addition of extra pork and I cooked the entire 16oz package of the orzo opposed to the 8oz called for.  I have a daughter that likes to take leftovers for lunch and a hubby that likes them as well.  Cooking the extra did allow for leftovers.  Had I not done that, they would have been lunching on sandwiches.


Servings:  4 main dish servings

  • 8 oz. orzo pasta
  • 4 boneless pork loin chops (1 inch thick)
  • 2 tsp. all-purpose flour
  • 3 tsp. olive oil
  • 1 package of 5-6 oz. of fresh baby spinach
  • 1/2 cup dry white wine
  • 2 cloves garlic ( I always have a jar on hand)
  • 1/4 c. fresh flat-leaf parsley leaves, finely chopped
  • 2 Tbsp. capers, drained and chopped
  • 2 Tbsp. fresh lemon juice

My local store did not have flat leaf parsley available so I just used curled.  I also just used bottled lemon juice.  Still yummy!!!

  1. Heat covered 4-qt saucepan of salted water to boiling on high. Cook orzo according to directions.
  2. Salt and pepper pork chops according to taste.  Dust lightly with flour on each side.
  3. Heat 2 tsp. of oil in a skillet on medium-high until hot.  Cook pork 3-4 minutes per side until golden brown and cooked through….145 degrees.  Transfer the pork to a plate.
  4. When orzo has finished cooking, stir in the spinach into the boiling water very briefly to lightly cook.  Drain the orzo and spinach immediately.  Transfer to a bowl.  Toss with 1/8 tsp. of pepper and remaining 1 tsp. of oil.  I added a dash of salt as well.  Stir to combine.
  5. While the orzo cooks, I sliced the cooked chops.
  6. To the chops skillet, add the wine and garlic.  Simmer 2 minutes or until slightly reduced, scraping up browned bits.  Remove from heat.  Stir in parsley, capers and lemon juice.  Return sliced pork to the mixture to combine and slightly reheat.
  7. Serve the pork on top of the orzo and spinach mixture.
  8. I served with crusty French bread.

My family really enjoyed this meal.  I loved the fact that it is a 1 dish meal!  I hope you enjoy!

Source:  Good Housekeeping

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  1. Betty819 says:

    Do you have a specific wine that you used for this recipe? I often get Chicken piccata over angel hair pasta at our favorite local restaurant, then he adds julienne veggies(zucchini,yellow squash, carrotts and?)that is out of this world delicious, plus so colorful on the plate. Will have to try this..not crazy over orzo so will substitute angel hair pasta.

    Exactly what is capers? I forgot capers are served with the dish I wrote about.. I never eat them but it must add to flavor.

    • Hi, Betty! I usually use what I have on hand…Pinot Grigio. You could so use the pasta instead of the orzo. I don’t really know what capers are! LOL! They are sold by the olives and add a salty, pungent and vinegary punch to recipes. I use them in several recipes! Happy cooking!!! ~Christy

  2. Christy, Thanks so much for sharing this delicious recipe at Simple & Sweet Fridays. I have to try this one!


  3. Christy, Hubby and I love Chicken and veal picatta so I will be giving this a try. Thanks for sharing the recipe at the Open House party.
    xx, Sherry

  4. Buying the ingredients today!

  5. Cant wait to try it. All the ingredients sound like a good combination and i love one-dish meals.

  6. Can’t wait to try this one-Madison and I have taken to cooking on Saturday nights and Anna Kat and Charlie cook on Sunday nights. This won’t be the first of your recipes we’ve taken for a spin!

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