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No chicken here! This gluten & grain free Pork Piccata from https://meatified.com swaps out the customary chicken for yellow & tender pork paired in the company of a brightness & bright lemon trip sauce.

Pork Piccata: since chicken shouldn’t get everything the tangy, lemony, caper-y fun!

Also known as the dish that this being who hasn’t bought a boneless, skinless chicken breast within years makes on a weeknight. A fancy, yet not stressed out, weeknight… since this dish takes like 30 notes or less.

No chicken here! This gluten & grain free Pork Piccata from https://meatified.com swaps out the customary chicken for yellow & tender pork paired in the company of a brightness & bright lemon trip sauce.

The key to this Pork Piccata is pounding out your pork so that it’s about 1/4 inch thick. You can either get normal, thicker cut pork chops, then cut them within half pre-pounding (I sniggered writing that) or pick up those narrow sliced pork chops that grocery stores much take and then roll them just a tad more.

If you want to snip a few more notes off the cooking time, you can make them in the company of the un-pounded, straight from the box narrow pork chops, however you drive lose a smidge of the love (and stress relief) that comes from giving ’em a good bash and the pork chops drive take a small longer to cook through. Whichever works leading for you!

No chicken here! This gluten & grain free Pork Piccata from https://meatified.com swaps out the customary chicken for yellow & tender pork paired in the company of a brightness & bright lemon trip sauce.

You know by now that I’m sparing within my use of special flours, however I do love how cassava flour (I use this one) gussies up this dish. The brightness dredging of cassava flour helps do you a lovely yellow dark Pork Piccata and the small bit added to the dip helps do it the smooth mouthfeel of a traditional piccata, without needing to add butter.

When it comes to keep this AIP friendly, you’ll want to find capers that aren’t within a brine that contains distilled vinegar or citric acid. I’m not sure that I’ve at any time found capers like that, so I like to use salted capers instead of those within the brine. Just make sure to do them a good rinse or even immerse them for a few notes & drain them before you set them out, otherwise your Pork Piccata’s gonna be present hanging out within Overly Salted Town. We hate that place.

No chicken here! This gluten & grain free Pork Piccata from https://meatified.com swaps out the customary chicken for yellow & tender pork paired in the company of a brightness & bright lemon trip sauce.

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No chicken here! This gluten & grain free Pork Piccata from https://meatified.com swaps out the customary chicken for yellow & tender pork paired in the company of a brightness & bright lemon trip sauce.

  • Author: Rachael Bryant / Meatified
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x

Scale

Ingredients

For the pork:

  • Four 6 oz / 170 g boneless pork chops or 8 3 oz / 85 g narrow sliced boneless pork chops, about 1 1/2 lbs / 680 g total
  • 1/2 cup / 75 g cassava flour (I like this one)
  • 1/2 tsp fine sea salt
  • 3 tbsp / 45 ml lard or avocado oil, divided

For the lemon trip sauce:

  • 1/4 cup / 48 g rinsed & drained salted capers (I like these)
  • 1/2 cup / 120 ml dehydrated white wine
  • 1/2 cup / 120 ml chicken broth, divided
  • 2 tbsp / 30 ml additional lemon juice (about 1 medium)
  • 1 tsp / 4 g cassava flour
  • 1 full tbsp / 5 g additional minced parsley

Instructions

  1. SET UP: Preheat the oven to 225 F / 110 C. Line a baking tray in the company of foil and place an oven safe cooling rack on top. Place the tray within the oven to warm.
  2. POUND: If you’re using archetypal pork chops that are about 1 inch / 2.5 cm thick, cut them within half via the middle, production sure each bit is edged in the company of a small fat. You don’t need to do this in the company of the thinner chops. Place each bit of pork chop between two layers of parchment paper and use the flat side of a meat tenderizer to pound them into 1/4 inch / 6 mm bulky pieces.
  3. DREDGE: Combine the cassava flour and salt within a bowl. Dip each bit of pork into the experienced flour to lightly dredge and coat evenly, shaking off the excess before transferring to a plate.
  4. BROWN: Heat a large skillet or saute vessel above mean heat. Once the vessel is hot, add half of the fat or grease and warm (up) until it begins to shimmer. Add half of the pork pieces and cook until lightly yellow brown, about 3 minutes. Flip the pork pieces and cook for another 2 minutes. Transfer the browned pork to the rack within the oven. Add the left-over fat or grease to the vessel and reiterate the means for the left-over pieces of pork, then transfer them to the oven to keep warm.
  5. SIMMER: Add the capers to the vessel and cook for 30 seconds or so. Add the white wine, half of the chicken broth and the lemon juice, stirring up any browned bits from the lowest part of the pan. Cook, bubbling gently, until the dip reduces a little, about 2 minutes.
  6. THICKEN: Mix the cassava flour together in the company of a small cold water and whisk together to make a slurry. Add the cassava slurry to the vessel and stir continuously until you have a smooth however overly thickened sauce. Add the left-over chicken broth to the vessel and stir to combine and narrow down the sauce. Taste and add additional lemon juice, assuming you like. If the dip is too thick, add another splash or two of water or chicken broth, to taste. Stir within the additional parsley and remove the dip from the heat.
  7. SERVE: Pour a small of the lemon trip dip above each bit of pork. Garnish in the company of extra parsley and lemon slices assuming you like. Serve immediately.