Pork chop piccata with green beans
Prep
5 mins
Cook
15 mins
Servings
2
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just twenty minutes flat. Tender pork chops get a quick pan sear and then finish in a bright, tangy lemon and caper sauce that makes the whole kitchen smell amazing. The fresh green beans on the side add a lovely crunch and are packed with vitamins and fiber. What I love most is how simple it is, really just a handful of ingredients you probably already have, but it tastes like something you'd order at a restaurant. Trust me, this elegant yet effortless dish will become your new favorite too.
Ella x
Ingredients
- 240 gramsessential round beans(trimmed)
- 1 tbspplain flour
- 400 gramsessential pork chops
- 1 tbspolive oil
- 60 gramsessential unsalted butter
- 1shallot(finely chopped)
- 1 tbspcapers(drained)
- 1lemon(scrubbed, zest and juice, plus wedges to serve, if liked)
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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