• Pork Limone With Smashed Chat Potatoes
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Pork Limone With Smashed Chat Potatoes

Pork Limone With Smashed Chat Potatoes

  1. 1 tsp Stock Powder
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 tbsp Plain Flour - PANTRY ITEM
  4. 5 g Parsley
  5. 0 Each Lemons
  6. 1 Clove Garlic
  7. 150 g Free Range Pork Medallions
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 Each Eschalots
  10. 150 g Chat Potatoes
  11. 1 tbsp Capers
  12. 10 g Butter - PANTRY ITEM
  13. 80 g Broccoli
  14. 40 mL Boiling Water - PANTRY ITEM
  1. 1 tsp Stock Powder
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 tbsp Plain Flour - PANTRY ITEM
  4. 10 g Parsley
  5. 1 Each Lemons
  6. 1 Clove Garlic
  7. 300 g Free Range Pork Medallions
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 Each Eschalots
  10. 300 g Chat Potatoes
  11. 2 tbsp Capers
  12. 20 g Butter - PANTRY ITEM
  13. 160 g Broccoli
  14. 80 mL Boiling Water - PANTRY ITEM
  1. 2 tsp Stock Powder
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 3 tbsp Plain Flour - PANTRY ITEM
  4. 15 g Parsley
  5. 1 Each Lemons
  6. 2 Clove Garlic
  7. 450 g Free Range Pork Medallions
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 Each Eschalots
  10. 450 g Chat Potatoes
  11. 3 tbsp Capers
  12. 30 g Butter - PANTRY ITEM
  13. 240 g Broccoli
  14. 120 mL Boiling Water - PANTRY ITEM
  1. 2 tsp Stock Powder
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 4 tbsp Plain Flour - PANTRY ITEM
  4. 20 g Parsley
  5. 1 Each Lemons
  6. 2 Clove Garlic
  7. 600 g Free Range Pork Medallions
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 Each Eschalots
  10. 600 g Chat Potatoes
  11. 4 tbsp Capers
  12. 40 g Butter - PANTRY ITEM
  13. 320 g Broccoli
  14. 160 mL Boiling Water - PANTRY ITEM
  1. 3 tsp Stock Powder
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 6 tbsp Plain Flour - PANTRY ITEM
  4. 30 g Parsley
  5. 2 Each Lemons
  6. 3 Clove Garlic
  7. 900 g Free Range Pork Medallions
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 3 Each Eschalots
  10. 900 g Chat Potatoes
  11. 6 tbsp Capers
  12. 60 g Butter - PANTRY ITEM
  13. 480 g Broccoli
  14. 240 mL Boiling Water - PANTRY ITEM

Prep:

  1. Peel and finely chop eschalots, parsley.
  2. Drain and rinse capers.
  3. Pop on a pan of salted water to boil.
  4. Wash and cut broccoli into florets.
  5. Halve any larger potatoes.
  6. Place pork between plastic wrap or in a resealable bag, pound to 3–4 mm (1/8 inch) thick using a meat mallet, rolling pin, or heavy skillet.
  7. Pre-heat oven to 220°c.
  8. Peel and crush garlic.

Method:

  1. Serve pork with potatoes and broccoli. Spoon over sauce. Garnish with parsley.
  2. Half cover potatoes with salted water, bring to the boil and cook for about 12 minutes, or until tender. Drain well. Toss in olive oil and transfer to baking tray or roasting pan. Gently press down on potatoes with the back of a spoon. Drizzle with little more olive oil and season with salt and pepper. Cook in the oven for about 15 minutes, or until golden brown and crisp.
  3. Add eschalot and garlic to same pan. Cook, stirring, until soft. Add measured boiling water, stock powder and capers. Squeeze in lemon juice and bring to boil. Gently boil for 2 minutes. Return pork to pan with half the parsley. Gently cook for a further 3 minutes, or until pork is cooked through and sauce is slightly thickened.
  4. Coat pork in flour seasoned with salt and pepper. Shake away excess. Heat oil (1 tbsp/p) in a large, deep frying pan, over a medium heat. Add butter. When butter starts to foam, add pork in 300g batches. Cook for about 1 to 2 minutes on each side, or until lightly browned. Remove from pan.
  5. Meanwhile, boil the broccoli for about 4 minutes until just tender. Drain and cover to keep warm.
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