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Lemon-Caper Pork
with Mashed Potatoes & Broccoli
45 MIN
4 Servings
From the Test Kitchen
In this dish, you’ll make a delightfully rich pan sauce of red onion and capers cooked in savory demi-glace and lemon juice—perfect for spooning over warm pork and mashed potatoes. For an elevated side, broccoli florets are seasoned with red pepper flakes and classic Italian seasonings before roasting.
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NutritionPER SERVING
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Calories500 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Center-Cut Pork Chops
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1 Lemon
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1 Tbsp Capers
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1¼ lbs Potatoes
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1 oz Salted Butter
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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5 Tbsps Chicken Demi-Glace
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1 lb Broccoli
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2 cloves Garlic
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2 Tbsps Mascarpone Cheese
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1 Red Onion
step-by-step
instructions
1
Prepare the ingredients
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. Medium dice the potatoes. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; small dice to get 2 tablespoons (you will have extra). Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.
2
Cook & mash the potatoes
Add the diced potatoes 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 and a drizzle of olive oil. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Roast the broccoli
Meanwhile, line a sheet pan with foil. Transfer the broccoli florets to the foil. Drizzle with olive oil and season with salt, pepper, the Italian seasoning, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook the pork
Meanwhile, pat the pork 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 pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), 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 and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
5
Make the pan sauce & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, chopped garlic, and capers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until most of the liquid has cooked off. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted broccoli. Top the pork and potatoes with the pan sauce. Enjoy!
1
Prepare the ingredients
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. Medium dice the potatoes. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; small dice to get 2 tablespoons (you will have extra). Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds.
2
Cook & mash the potatoes
Add the diced potatoes 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 and a drizzle of olive oil. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Roast the broccoli
Meanwhile, line a sheet pan with foil. Transfer the broccoli florets to the foil. Drizzle with olive oil and season with salt, pepper, the Italian seasoning, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Cook the pork
Meanwhile, pat the pork 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 pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), 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 and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
5
Make the pan sauce & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, chopped garlic, and capers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the lemon juice (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until most of the liquid has cooked off. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted broccoli. Top the pork and potatoes with the pan sauce. Enjoy!
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