Lemon-Caper Pork with Garlic Mashed Potatoes & Roasted Broccoli
Family Friendly

Lemon-Caper Pork

with Garlic Mashed Potatoes & Roasted Broccoli

25 MIN
+$5.99/serving 4 Servings
Wellness at Blue Apron
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Available Options

  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • with Flank Steaks

    From the Test Kitchen

    This dish gets classic Italian flair from our take on piccata sauce: a simple combination of butter, briny capers, and fresh lemon juice. It makes for a deliciously bright accent for savory pork and a side of garlicky mashed potatoes.
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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Lemon-Caper Pork with Garlic Mashed Potatoes & Roasted Broccoli
    Title
    • 4 Flank Steaks
    • 2 oz Salted Butter
    • 1 Tbsp Capers
    • 1 Lemon
    • 2 cloves Garlic
    • 1 lb Broccoli
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1¼ lbs Potatoes
    • ¼ cup Mascarpone Cheese
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the broccoli
    1 Prepare & roast the broccoli

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Add the diced potatoes and half the chopped garlic to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone. Using a fork or potato masher, mash to your desired consistency.

    Cook the steaks
    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    To the pan of reserved fond, add the capers and remaining chopped garlic; season with salt and pepper. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the butter and lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted broccoli. Top the steaks with the sauce. Garnish the broccoli with the parmesan. Enjoy!  

    Tips from Home Chefs

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    Lemon-Caper Pork

    Prepare & roast the broccoli
    1 Prepare & roast the broccoli

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.

    Prepare the remaining ingredients
    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Add the diced potatoes and half the chopped garlic to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone. Using a fork or potato masher, mash to your desired consistency.

    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steaks
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    To the pan of reserved fond, add the capers and remaining chopped garlic; season with salt and pepper. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the butter and lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted broccoli. Top the steaks with the sauce. Garnish the broccoli with the parmesan. Enjoy!  

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