- Serves4
- Cook time15 minute
- Prep time15 minute
Inspired by home style Italian cooking, this pan fried pork fillet is cooked with lemon and capers for a tasty weeknight meal in just 15 minutes.
Ingredients
- 800g washed potatoes, peeled, chopped
- 2 tbs Coles Light Sour Cream
- 1 tbs extra virgin olive oil
- 500g Coles Australian Pork Fillet, thinly sliced
- 100g butter
- 2 lemons, rind finely grated, halved
- 2 tbs drained baby capers
- 2 zucchini, thinly sliced
- 1 cup (120g) frozen peas, just thawed
- Flat-leaf parsley leaves, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Cook potato in a saucepan of boiling water for 10 mins or until tender. Drain well. Return to the pan. Add the sour cream. Place over low heat. Use a fork or potato masher to mash for 2 mins or until smooth and fluffy. Season.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan over high heat. Cook the pork, in 3 batches, for 1 1/2 mins each side or until browned and cooked through. Transfer to a plate.
Step 3
Reduce heat to medium. Add the half the butter, lemon rind and capers, cook, tossing occasionally until butter the browns. Return pork to pan and toss to combine.
Step 4
Heat remaining butter in a medium frying pan, add zucchini, cook, tossing occasionally, for 2-3 mins or until zucchini is tender. Add peas, cook, stirring occasionally, for 1-2 mins or until heated through. Squeeze the juice from the lemon halves over the zucchini mixture. Season.
Step 5
To serve, sprinkle the pork with parsley and serve with the vegetables and mash.
Pork piccata with potato mash
- Serves4
- Cook time15 minute
- Prep time15 minute
Ingredients
- 800g washed potatoes, peeled, chopped
- 2 tbs Coles Light Sour Cream
- 1 tbs extra virgin olive oil
- 500g Coles Australian Pork Fillet, thinly sliced
- 100g butter
- 2 lemons, rind finely grated, halved
- 2 tbs drained baby capers
- 2 zucchini, thinly sliced
- 1 cup (120g) frozen peas, just thawed
- Flat-leaf parsley leaves, to serve
Method
Step 1
Cook potato in a saucepan of boiling water for 10 mins or until tender. Drain well. Return to the pan. Add the sour cream. Place over low heat. Use a fork or potato masher to mash for 2 mins or until smooth and fluffy. Season.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan over high heat. Cook the pork, in 3 batches, for 1 1/2 mins each side or until browned and cooked through. Transfer to a plate.
Step 3
Reduce heat to medium. Add the half the butter, lemon rind and capers, cook, tossing occasionally until butter the browns. Return pork to pan and toss to combine.
Step 4
Heat remaining butter in a medium frying pan, add zucchini, cook, tossing occasionally, for 2-3 mins or until zucchini is tender. Add peas, cook, stirring occasionally, for 1-2 mins or until heated through. Squeeze the juice from the lemon halves over the zucchini mixture. Season.
Step 5
To serve, sprinkle the pork with parsley and serve with the vegetables and mash.