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.
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.
|Boneless pork loin||500 gm|
|Freshly ground black pepper|
|Olive oil||¼ cup|
|Zest of medium lemons||2|
|Garlic||2 medium cloves|