Pork Scaloppini with lemon and capers

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Italian heritage with this pork steak dish. Easy and quick to cook and you can even buy the sliced pork steaks at your local supermarket.

Cooking Method

Heat a large cast-iron skillet over medium-high heat.

Cut the pork into 6 to 12 very thin slices leaving some fat on the outside. Flatten each piece on the cutting board by hand. Season both sides with salt and pepper to taste, then drizzle 2 tablespoons of the oil over the pork to coat it all over.

Finely chop the parsley leaves. Grate the zest of 1 lemon to yield 2 teaspoons. Drain and coarsely chop the capers. Finely chop the garlic. Cut the lemons into wedges.

When the skillet is quite hot, put 6 slices of pork in the bottom of the skillet. Cook for about 2 minutes, until nicely browned. Turn them over and cook for another 2 minutes.

Reduce the heat to medium. Add the remaining 2 tablespoons of oil, add the parsley, lemon zest, capers and garlic. Let the mixture cook undisturbed for 1 minute; it should sizzle. Pour evenly over the pork slices. Garnish the platter with the lemon wedges.

IngredientsServes 4
Boneless pork loin500 gm
Salt
Freshly ground black pepper
Olive oil¼ cup
Zest of medium lemons2
Capers1 tbspn
Garlic2 medium cloves