5-ingredient pork piccata with spaghetti

Step 1/4

• 2 pork chops
• 3 tbsp capers in brine
• 1 lemon
• 15 g parsley

• plastic wrap
• meat tenderizer
• cutting board
• knife

Lay the pork chops between two sheets of plastic wrap. Flatten the cutlets with a meat tenderizer until they are approx. 1 ½ cm/½ inch thick. Remove from plastic wrap and set aside. Drain capers and roughly chop. Zest and halve the lemon. Chop parsley.

Step 2/4

• 200 g spaghetti
• salt

• pot
• spaghetti spoon

Bring a pot of water to a boil and salt generously. Cook spaghetti until al dente, then drain, reserving some pasta water.

Step 3/4

• olive oil (for frying)
• salt
• pepper

• frying pan
• tongs

In the meantime, heat olive oil in a frying pan over medium heat. Season both sides of the pork cutlets with salt and pepper, and fry until cooked through, approx. 2 – 3 min. per side. Turn heat to low. Remove from the pan and squeeze half the lemon over the cutlets. Set aside and keep warm.

Step 4/4

• 40 g unsalted butter

Add the butter and capers to the pan. Once the butter is melted, toss in spaghetti, lemon zest, parsley, and squeeze the remaining lemon over the pan. Toss together with some pasta water to form a sauce that coats the pasta. Plate the pork chops and serve spaghetti on the side. Enjoy!

Enjoy your meal!