Lemon and caper pork steaks
Enjoy tender pork steaks served in a lemon and caper sauce. Done and dusted in 25 minutes, this recipe makes a speedy and mouth-watering meal.
- 2 tbs plain flour
- 2 tsp ground paprika
- 400g pkt Coles Australian Pork Sizzle Steaks*
- 50g butter, chopped
- 1/4 cup sage leaves
- 2 lemons, thinly sliced
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 1 tbs Coles Dijon Mustard
- 1 tbs drained baby capers
- 1 cup (250ml) Coles Real Chicken Salt Reduced Stock
- Mashed potato, to serve
- Steamed baby broccoli, to serve
Combine the flour and paprika on a large plate. Season. Add the pork and turn to coat.
Heat half the butter in a large frying pan over medium-high heat. Add the sage leaves and cook for 1 min or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Add the lemon and cook for 1-2 mins each side or until light golden. Transfer to the plate with the sage.
Melt remaining butter in the pan. Cook pork, in batches, for 1 min each side or until golden brown. Transfer to a separate plate and cover with foil.
Add the shallot and garlic to the pan and cook, stirring, for 2 mins or until the shallot softens. Stir in the mustard and capers. Add the stock and cook, stirring, for 2-3 mins or until the sauce boils and thickens slightly. Return the lemon and pork to the pan and toss until mixture is well combined and heated through.
Divide the mashed potato, baby broccoli and pork mixture among serving plates. Season and sprinkle with the sage to serve.
*Not available in WA. If unavailable, use Coles Australian Pork Leg Schnitzels.