Pork loin chop piccata
4
Easy
10 minutes
20 minutes“This is a dish I have been testing for a while: it started with a classic pork fillet but these gorgeous loin chops are a total game changer. The bone and extra bit of fat made a massive difference in terms of flavour. If you have a lovely thick bit of fat, cut most of it off, score and salt it, and make crackling in the air-fryer to serve on the side.” – Hannah Lewry
Ingredients
Method
- 4-6 bone-in pork loin chops
- sea salt and freshly ground black pepper, to taste
- 60 g flour
- 4 T olive oil
- 4 garlic cloves, thinly sliced
- 1⁄3 cup dry white wine
- 2 T fresh lemon juice
- 1 T capers, drained and coarsely chopped
- 3–4 T butter, cut into pieces
- parsley, chopped, for serving
- lemon slices, for serving
Method
Ingredients
1. Season the pork chops on both sides, then dust with flour, shaking off any excess.
2. Heat 3 T olive oil in a large pan over a medium high heat. Fry the pork chops in batches for 3–4 minutes per side until just cooked through.
3. Remove from the pan, lightly wipe out with kitchen paper, then add the remaining oil and fry the garlic for 1 minute. Deglaze the pan with the wine, lemon juice and capers.
4. Bring to the boil and cook until the sauce has thickened, then add the butter and stir to melt. To serve, spoon the sauce over the pork chops, sprinkle with the parsley and garnish with the lemon slices.
Photographer: Myburgh Du Plessis
Food Assistant: Claire van Rooyen and Bianca Jones
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