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Pork chop piccata with green beans
Piccata is a classic way to dress up simple cuts of meat or fish, powered by a dynamic trio of zesty lemon, piquant capers and butter. Great with seared salmon or chicken too.
Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins
Ingredients
240g pack Essential Round Beans, trimmed
1 tbsp plain flour
400g pack Essential Pork Chops
1 tbsp olive oil
60g Essential Unsalted Butter
1 shallot, finely chopped
1 tbsp capers, drained
1 Essential Lemon, scrubbed, zest and juice, plus wedges to serve, if liked
Method
Steam the beans for
10 minutes, until tender.
Meanwhile, season the flour
and spread it over a plate.
Pat the pork chops dry, then
coat with flour. Shake off any
excess, then set aside.
Heat the oil in a large frying
pan over medium high heat.
When the oil looks slick and
shiny, add the pork chops, frying for 7-8 minutes, turning
occasionally, until golden, no
pink meat remains and the
juices run clear. Transfer
the chops to a clean plate
lined with kitchen paper. Turn
off the heat under the pan
and carefully wipe it out with
kitchen paper.
Return the pan to a low
heat. Add the butter and,
once completely melted,
add the shallot and sauté
for 1 minute, until starting to
soften. Stir in the capers and
lemon zest and juice, then
turn off the heat. Serve the
pork chops with the steamed
round beans and spoon the
butter sauce over everything.
Add a wedge of lemon for
squeezing, if liked.
Cook’s tip
If you don’t have a special steamer pan, don’t worry. Set the beans in a metal colander or sieve over a pan of water and set a pan lid on top.