Pork or Chicken with Lemon-Caper Sauce (Picatta)

I came up with this about year ago, not knowing that it was essentially Pork Picatta, with the addition of red onion and jalapeño. I didn’t really know how to make picatta, but I liked the sauce and over pork or chicken with potatoes, is very solid meal. This is a simple recipe, tasting a lot more impressive than it really is. I made it this time with mashed potatoes, but oven baked, fingerling, or other vegetables would be good on the side as well.

Pork or Chicken with Lemon Caper Sauce (Picatta)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian, miscellaneous
Servings 2


  • 2 pork chops or 1 large chicken breast butterflied
  • 1/4 red onion small dice
  • 4 cloves garlic minced
  • 1/2 jalapeño optional, small dice
  • 1 T flour
  • 1 c wine
  • 1/2 c chicken stock
  • 4 T butter
  • 1/2 lemon juiced
  • 1 T capers with liquid
  • 2 T olive oil
  • 2 t thyme optional
  • 2 t rosemary optional


  • Pat meat dry with paper towel and season heavily with salt and pepper.
  • In large skillet over medium-high heat, add oil. When oil shimmers, add meat. Cook for roughly 4 minutes each side, until browned and cooked through. Remove from heat.
  • Turn heat to medium heat, add half of butter. Add onions and jalapeños, if using. Cook 30 seconds then add garlic. Season with salt and pepper
  • Spoon in flour. Mix to coat, then add the wine to deglaze. Scrape off browned bits, then add chicken stock.
  • Let reduce for roughly 10 minutes, until it's reduced by half.
  • Add lemon juice, capers, and hot sauce. Stir to combine.
  • Turn to low, add meat, and let heat up for 2-3 minutes.
Keyword lemon, pork, pork chop, sauce