Pork Piccata
with garlic butter sauce and roasted broccoli
This pork piccata is a variation of the Italian-American favourite dish chicken piccata. The cooking method allows the pork to become crispy on the outside and tender on the inside. A herby buttery sauce finishes the dish with a flourish.
Tags:
Calorie Smart
Allergens:
Sulphites
The quantities provided above are averages only.
Total Time50 minutes
Cooking Time45 minutes
DifficultyMedium
Ingredients
Serving amount
3 unit(s)
Potatoes
1 unit(s)
Broccoli
½ unit(s)
Onion
1 unit(s)
Garlic
5 grams
Parsley
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Chicken Stock
300 grams
Pork Loin Steak
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Flour
to taste
Water
Nutrition Values
Energy (kcal)540 kcal
Energy (kJ)2261 kJ
Fat11.1 g
of which saturates2.2 g
Carbohydrate66.4 g
of which sugars6.6 g
Dietary Fiber0 g
Protein42.7 g
Cholesterol0 mg
Salt2.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Grater
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm pieces (no need to peel) then place on a large (lined) baking tray.
- Drizzle over a little oil then season with a pinch of salt and pepper. Toss to coat.
- Spread out in a single layer and roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through cooking.
2
- While the potatoes cook, cut the broccoli into florets (like little trees). Halve any larger florets. Pop onto a separate lined baking tray.
- Drizzle with oil, season with a pinch of salt and pepper then set aside.
- Halve and peel the onion. Chop half (double for 4p) into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Finely chop the parsley (stalks and all).
3
- When the potatoes have 15 mins of cooking time left, roast the broccoli on the middle shelf of the oven until crispy, 12-15 mins.
- Add 3 tbsp flour (double for 4p) to a large bowl. Season with a pinch of salt and pepper. Mix together.
- Lay the pork loin in the bowl and turn to ensure it gets an even coating of flour.
- Repeat for the other pork loin steak(s). IMPORTANT: Wash hands and equipment after handling raw pork and its packaging.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, fry the pork loin steaks until browned, 2-3 mins on each side. Lower heat to medium and fry for an additional 4-6 mins, turning every 2 mins.
- Once cooked, transfer the pork to a plate, cover and allow to rest. IMPORTANT: Pork is cooked when no longer pink in the middle.
5
- Return the pan to medium heat with a drizzle of oil.
- Add the chopped onion and cook until softened, 3-4 mins. Add the garlic and parsley and cook for 1 min more.
- Pour in the vinegar and allow it to evaporate. Add 75ml water (double for 4p) and chicken stock powder.
- Bring to the boil and stir to dissolve the stock.
- Lower the heat and vigorously stir in 2 tbsp butter (double for 4p) until melted and combined.
6
- Remove the pan from the heat.
- Serve the pork with the roast potatoes and crispy broccoli alongside.
- Finish with a generous drizzle of the garlic butter sauce.
