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Pork Piccata

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:
Under 650 calories
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

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Nutrition Values

Energy (kJ)2261 kJ
Energy (kcal)540 kcal
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

Grater
Baking Sheet with Baking Paper

Instructions

Roast the Potatoes
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.
  • Drizzle with oil then season with 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.

TIP: Use two baking trays if necessary.

Prep Your Veg
2
  • While the potatoes cook, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces. Pop onto a separate lined baking tray.
  • Drizzle with oil, season with salt and pepper and toss to coat. 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).
Coat the Pork
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.
Cook the Pork
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, 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.
Make the Sauce
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 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.
Finish and Serve
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.
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