Sunday, November 17, 2013

Sunday Night Capers

It's been raining like crazy all day today, so it has been spent cosying up indoors, listening to the rain on the roof and enjoying a luxurious lazy Sunday afternoon. As dinnertime approached, I wanted something tasty robust tasting and comforting - but that didn't require slow cooking or lots of fuss. This dish of pan fried pork cutlet with a zingy and delicious lemon caper sauce fit the bill perfectly, especially when served with some creamy mash and beautiful seasonal asparagus. It was quick to put together, but didn't scrimp on flavour or the comfort food factor.

Andrew reminded me this week that the very first meal I ever cooked him at home was pork cutlets with caper sauce and how much he enjoyed it. I haven't really made it since, which is surprising, as this classic sauce is so simple to do and it tastes delicious. It adds a special element to an otherwise quite simple meal - and you can even make up the butter and freeze it so you have it on hand whenever you feel like it - really worth doing.

This butter based sauce works beautifully with rich meat such as pork, or if you like seafood, salmon steaks or any robust, firm fleshed fish. The acidity and saltiness of the capers, lemon and a touch of anchovy cuts through the richness of the meat, giving a lovely vibrancy to the dish. This is so easy, it barely warrants being called a recipe! Give it a try.

Pan fried pork cutlet
with lemon & caper sauce

You will need:
1-2 pork cutlets per person, 3 tablespoons butter,1 clove finely chopped or crushed garlic, 2 teaspoons finely chopped parsley, 2 teaspoons finely chopped capers (I use the baby ones), 2 anchovies chopped and mashed, 1 teaspoon finely grated lemon rind, 1 teaspoon lemon juice, pinch of cayenne pepper, salt and pepper.

Combine all ingredients except the pork in a small saucepan. Set aside.

Season the pork. Pan fry or BBQ the pork until cooked as desired. I like it to retain a touch of pinkness in the middle, so it stays succulent. Let the pork rest for 5 minutes.

While the pork is resting, heat the butter in a small saucepan until it melts. Add any of the meat juices from the rested cutlets. Drizzle the butter over the pork just prior to serving (or serve in a small bowl so people can dish up their own sauce)

This dish is delicious with a creamy potato mash and a fresh green vegetable such as asparagus, green beans or broccoli.


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