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.

Serves

4

Prep

10m

Cooking

15m

Ingredients

  • 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

Method

STEP 1

Combine the flour and paprika on a large plate. Season. Add the pork and turn to coat.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.