Pork loin steaks
1 tsp capers (adjust to your taste)
~couple tbsp of unsalted butter
~1/2 cup seasoned flour (plain flour with bit of salt and pepper)
salt and pepper
Optional – 1/2 glass of dry white wine
few stalks of asparagus
angel hair pasta
couple cloves of garlic
extra virgin olive oil
grated Parmesan cheese
- Preheat oven to 400F/~200C. Thinly slice the garlic and heat it with about 1/4 cup of extra virgin olive oil on low heat to infuse. Once the garlic starts to sizzle, take it off the heat and set aside. Meanwhile, roughly chop your capers and set aside.
- Chop the ends off the asparagus and arrange on a banking tray. Drizzle olive oil and season with salt and pepper. Shake to coat evenly and roast for 8-10 minutes or until they are tender.
- Next, trim any unwanted fat off the pork steaks. Take either a large ziploc/freezer bag or using a large piece of plastic wrap, pound each steak with a rolling pin or wine bottle. It’s ideal to get it as thin as possible. Then put your seasoned flour on a large plate. And coat each piece of pork in flour and set aside. In a large frying pan, heat a tsp of the butter with a splash of olive oil until foaming, fry the pork until golden on each side (a couple minutes per side). Set aside. When all the pork is done, de-glaze with the white wine or juice from the whole lemon. Scrape the pan to remove all the brown bits. If using wine, let the alcohol cook off. Add the capers and more butter. Let heat through and put the pork back in. Coat the meat and let it heat back up on low. If there isn’t enough sauce, add more lemon juice or butter.
- Check on the asparagus and bring a pot of salted water to a boil for the pasta. The angel hair pasta will not take too long to cook, so keep an eye on it. Once it’s done, strain and toss with the garlic infused olive oil, Parmesan and salt and pepper. Then just plate everything up and serve!
- You can remove the ends of asparagus by simply snapping off the bottom. It will naturally break at the right point.
- If you cook angel hair pasta too early and it lumps up, just put it in hot water again to break up the lumps.
- Extra virgin olive oil is great for fresh pasta. No need to cook it because it’s full of flavor.
- This is great with chicken or veal as well! To make escalopes, just dip in flour, egg wash and breadcrumbs.