Best 7 Roast Pork With Lemon And Capers Recipes

PORK PICCATA WITH LEMON AND CAPERS

Steps:

• You will need to either have your butcher slice your tenderloin roast into thin slices before you bring home, or slice the tenderloin roast yourself using a very sharp knife into 1/2 of an inch thick slices.
• Season the thinly sliced and lightly pounded pork tenderloin slices with coarse kosher salt and freshly ground pepper.
• Dredge the pork tenderloin slices in the all-purpose flour and shake off the excess all-purpose flour.
• Melt two tablespoons of butter with two tablespoons of authentic olive oil.
• When the unsalted butter and authentic olive oil start to lightly bubble or sizzle, add three pieces of dredged pork tenderloin and cook for about 5 minutes.
• When pork is browned, flip and cook the other side of pork tenderloin for 5 minutes. Remove the pork from metal skillet and transfer to a serving platter.
• Melt two more tablespoons butter and add another two tablespoons of olive oil.
• When butter and oil start to sizzle, add the other three pieces of pork tenderloin and brown both sides using the same method as above. Remove the cooked pork tenderloin from the heat and add pork tenderloin to the serving platter.
• Continue the above process with the last two tablespoons of unsalted butter and two tablespoons of authentic olive oil till all the pork tenderloin slices are done.
• Add the freshly squeezed lemon juice, chicken stock, splash of white table wine, and the Spanish capers to the metal skillet.
• Return to the stove and bring to a light boil, scraping up browned bits from the metal skillet for extra flavor. Check for seasoning. Return all the cooked pork tenderloin slices to the metal skillet and simmer for about 4- 5 minutes.
• Remove the pork tenderloin and place on a clean platter.
• Add the remaining two tablespoons of the unsalted butter to the sauce and whisk.
• Pour the sauce over the pork tenderloin slices and garnish with fresh parsley and lemon slices.

PORK CHOPS IN LEMON-CAPER SAUCE

Steps:

• Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
• Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
• Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

LEMON-CAPER PORK MEDALLIONS

Steps:

• Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.

PORK MEDALLIONS WITH LEMON AND CAPERS

Steps:

• 1. Heat oven to 200 D/F. Cut the tenderloins crosswide into 1/2 inch slices. Place slices between 2 sheets of plastic wrap and pound the pork gently until it is about 1/4 inch thick. On a plate, combine flour, salt and pepper to taste. Coat the pork with seasoned flour, shaking off the excess. Continue until all pieces are coated.
• 2. In a large 10-12 inch saute pan over medium high heat, warm 2 tablespoons of the olive oil. Working in batches, add the pork to the pan in a single layer and saute turning once, until golden brown, 1 1/2 - 2 minutes on each side. As you add pieces to the saute pan, add the remaining olive oil if needed. Transfer to an oven proof platter and keep warm in 200 degree oven.
• 3. Reduce the heat to low, add the garlic and rosemary and saute, stirring, for 30-60 seconds. Raise the heat to high add the wine (or extra chicken stock) and deglaze the pan to dislodge any browned bits on the pan bottom. Boil until reduced by half, about 1 minute. Add the chicken stock and again boil until reduced by half, about 5 minutes. Stir in the capers, lemon juice and salt and pepper to taste. Remove pork medallions from oven and pour sauce over it and garnish with the lemon wedges. Serve immediately.
• 4. I serve this dish with potatoes that have been roasted with a little fresh lemon juice, olive oil and fresh rosemary. I like to use the small new potatoes as they will only take a short while to roast. Serve with a salad if you like and good, crusty bread. Enjoy!

PORK CUTLETS WITH LEMON AND CAPERS

Steps:

• With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
• Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
• Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
• Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
• Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.

LEMONY PORK PICCATA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
• Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
• Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
• Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
• Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

ROAST PORK WITH GARLIC-CAPER SAUCE

Steps:

• Reserve 3 Tbsp. capers; mash remaining capers with garlic using mortar. Add dressing and peppercorns to caper mixture; reserve 2 Tbsp. caper mixture.
• Make 1-inch deep cuts in meat (do not break skin). Stuff meat cuts with remaining caper mixture.
• Add water to bottom of pressure cooker; place meat, skin-side up, in cooker. Lock pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook on low 1 hour 20 min. Remove from heat. Let stand 10 min. or until pressure vent drops.
• Heat oven to 500ºF. Remove regulator from pressure cooker, then lid. Remove meat from cooker. Place meat, skin-side up, on foil-lined baking pan. Rub with reserved caper mixture; bake 10 to 15 min. or until skin is golden brown.
• Meanwhile, drain meat juices, skimming any excess fat. Pour meat juices into small saucepan; stir in sour cream and reserved capers. Cook 5 min. or until heated through. Serve with meat.