Pork with Green Onions & Capers

Pork with Green Onions & Capers 002aOnce again, taking inspiration from Marcella Hazan – a recipe very similar to this appears in her book Marcella Cucina, HarperCollins 1997.

I was just thinking that it must be around the anniversary of
Marcella’s death and when I did a quick Google I found that it was just a few days ago and realised that it was on the same day that my mother passed away, but many years apart! I shall now never forget the date again – I remember when I heard about her passing, even though I had never meet her, I felt as if a friend had gone, I have and continue to learn so much from her books.

Pork with Green Onions & Capers

This dish is so simple that is the perfect a weekend night meal and impressive to serve to guests. Serve with a seasonal green vegetable and potatoes whatever you like.

Serves 4

4 pieces (about 125g each) pork rump steak
olive oil
butter
seasoned flour
1 bunch green onions, cut into 1cm pieces
1½ tbsp capers, chopped

1              Pound steaks to a thickness of about 6mm.

2              Place a heavy frying pan over a medium, add a little oil, swirl to cover base of dish, then add a knob of butter and heat until butter foams and subsides.

3              Toss pork in seasoned flour, shake to remove excess, then slip into pan and cook for 3-4 minutes each side to brown – you may need to do this in batches – once browned remove, set aside and keep warm.

4              Reduce heat, add green onions and cook, tossing, for 3-4 minutes or until tender. Add capers and cook, tossing, for 1-2 minutes. Add another knob of butter, allow to melt, then return meat to pan for a few minutes to heat through.

Happy cooking and eating.

Recipe slightly adapted by Rachel Blackmore

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