Pork Loin Piccata | tender, lean and easy to prepare | Low Carb, Gluten-free, Dairy-free, Paleo | lowcarbmaven.com

Low Carb Pork Piccata

Low carb pork piccata features tender boneless pork loin medallions cooked until crisp and served with a delicious lemon butter caper sauce.
Course Dinner
Cuisine Italian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 276kcal
Author lowcarbmaven.com


  • 1 1/2 pounds boneless pork loin chops
  • 2 teaspoons cornstarch* or arrowroot
  • 1/2 cup almond flour
  • 1 teaspoon dried parsley
  • 1/8 teaspoon salt
  • pinches a few pepper
  • 1/2 cup dry white wine
  • 2 cloves garlic minced
  • 1/2 cup chicken broth (or more as needed)
  • 1/3 cup lemon juice
  • 2 tablespoons whole capers, drained
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste
  • oil for frying
  • thinly sliced lemon for garnish


  • *The small amount of cornstarch or arrowroot powder helps thicken the sauce. 


  • Line a sheet pan with foil, spray with baking spray and set aside. Mince the parsley, mince the garlic cloves and measure the wine, chicken broth, lemon juice, and capers. Have them all ready near the stove. Place the serving platter near the stove.
  • Preparing the Pork: Dry the pork with a paper towel. Place a portion of pork loin in a large zip loc bag, leaving it unzipped, and pound each cutlet thinly with a meat mallet, flipping the bag over to pound both sides. Place the flattened pork loin cutlets on the sheet pan. Season one side with salt and pepper, and then the other. Stack pork on a dinner plate.


  • On a dinner plate, mix the cornstarch (or arrowroot) with the almond meal, 1 teaspoon of dried parsley, salt and pepper.
  • With your fingers, pick up a pork cutlet and place it into the low carb coating. Push and wiggle the pork in the coating then flip to coat the other side. Do this a few times to get a nice even coating. Pat off any excess. Place the coated pork loin cutlet on a sheet pan and continue the process until all of the cutlets have been coated.


  • Heat a large frying pan on medium-high heat. When it is hot, add the oil and then add 1-2 of the coated pieces of pork loin in the pan. Brown on one side, flip with a fork and brown on the other side. This doesn't take very long if your pork loin is thin. Transfer the cooked pieces to the serving plate and cover loosely with foil. Continue browning all of the pork loin.

Piccata Sauce:

  • Turn the heat off under the pan. Pour the wine into the pan and then turn the heat back on to medium. Scrape-up all of the brown bits from the pan and add the garlic. Saute the garlic for a moment, then add the lemon juice and the chicken broth. Let it come up to a simmer. The sauce should be thickening by now. 
  • If sauce gets too thick, simply add more stock. Add the capers and heat through. Add the chopped parsley and swirl around in the pan. I like to add about 2 tablespoons of butter to finish it off but you can add olive oil, or leave as it is.
  • Pour the sauce over the pork and serve. Serves 6.


As with other recipes that call for frying in oil, I did not even attempt to account for the amount of fat the coated pork loin may of soaked up during cooking.
Also, if the capers are added to the sauce too early, the sauce will turn a weird grayish-brownish-greenish color. It's best to wait to the end.
Nutrition Facts
Low Carb Pork Piccata
Amount Per Serving
Calories 276 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 8g3%
Fiber 2g8%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 276kcal | Carbohydrates: 8g | Protein: 25g | Fat: 15g | Fiber: 2g