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
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 (kJ)2688 kJ
Energy (kcal)642 kcal
Fat24 g
of which saturates7.9 g
Carbohydrate71.8 g
of which sugars7.5 g
Dietary Fiber0 g
Protein43.1 g
Cholesterol0 mg
Salt2.9 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
•Grater
•Baking Sheet with Baking Paper
Instructions
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm pieces (no need to peel).
- Place the potatoes on a lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- Spread out in a single layer and roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces. Pop onto a separate lined baking tray.
- Toss with salt, pepper and a drizzle of oil. 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 salt and pepper. Mix together.
- Lay the pork loin into 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.
- Sear the pork loin, fat-side down, until crispy, 2-3 mins.
- Lower heat to medium and fry until cooked through, 4-5 mins on each side.
- Once cooked, transfer 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.
- Cook the chopped onion until softened, 3-4 mins. Add the garlic and parsley and cook for 1 min more.
- Pour in the vinegar and allow to evaporate. Add 75ml water (double for 4p) and the 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.
