Tastebud Poppin' Pork Piccata Recipe

Name: Tastebud Poppin' Pork Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 pork shoulder blade steaks, cut 1/2 to 3/4 inch thick (3 1/2 to 4 pounds total); 1/2 cup dry white wine; 1/4 cup peeled garlic clove, smashed and slightly chopped; 5 teaspoons lemon peel, grated; 4 tablespoons fresh lemon juice; 4 tablespoons bottled capers, drained; 5 teaspoons dijon-style mustard; 2 1/4 teaspoons cracked black pepper; 1 1/4 teaspoons fine sea salt; 1 tablespoon Italian parsley, chopped

Servings: persons

3 -4 pork shoulder blade steaks, cut 1/2 to 3/4 inch thick (3 1/2 to 4 pounds total)
1/2 cup dry white wine
1/4 cup peeled garlic clove, smashed and slightly chopped
5 teaspoons lemon peel, grated
4 tablespoons fresh lemon juice
4 tablespoons bottled capers, drained
5 teaspoons dijon-style mustard
2 1/4 teaspoons cracked black pepper
1 1/4 teaspoons fine sea salt
1 tablespoon Italian parsley, chopped

1
Combine wine, garlic, lemon peel and 3 tablespoons juice, 3 tablespoons capers, mustard, 2 teaspoons cracked pepper and 1 teaspoon salt in small bowl.
2
Place pork in single layer in 2 1/2 gallon resealable plastic bag or large glass baking dish. Pour wine mixture over pork. If using bag, close bag to seal. Turn bag or pork over in dish to coat with wine marinade. Marinate for 30 minutes at room temperature.
3
or in refrigerator for up to 1 hour.
4
Preheat gas grill to medium-high heat for direct grilling. Remove steaks from marinade, brushing off any large pieces and reserving marinade. Transfer marinade to small sauce pan. Bring to boil; reduce heat. Simmer, uncovered, for 1 minute; remove from heat.
5
Grill steaks, uncovered, for 6 to 10 minutes or until the internal temperature reaches 155 degrees F, turning steaks over halfway during grilling and brushing occasionally with reserved marinade. Transfer steaks to carving board. Loosely cover with foil; let rest for 5 minutes.
6
Remove foil. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with remaining 1 tablespoon lemon juice, parsley and remaining 1 tablespoon capers.
7
Cut into serving pieces before serving.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 -4 pork shoulder blade steaks, cut 1/2 to 3/4 inch thick (3 1/2 to 4 pounds total), 1/2 cup dry white wine, 1/4 cup peeled garlic clove, smashed and slightly chopped, 5 teaspoons lemon peel, grated, and more.

Yes, Tastebud Poppin' Pork Piccata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tastebud Poppin' Pork Piccata

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