Lemon-Caper Pork with Mashed Potatoes & Sautéed Vegetables
Fast & Easy

Lemon-Caper Pork

with Mashed Potatoes & Sautéed Vegetables

35 MIN
4 Servings
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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 creamy mashed potatoes.
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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Lemon-Caper Pork with Mashed Potatoes & Sautéed Vegetables
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 2 oz Salted Butter
  • 1 Tbsp Capers
  • 1 Lemon
  • 2 cloves Garlic
  • ¼ cup Grated Parmesan Cheese
  • 1¼ lbs Potatoes
  • ¼ cup Mascarpone Cheese
  • ½ lb Sugar Snap Peas
  • ½ lb Grape Tomatoes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

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. Halve the tomatoes. Pull off and discard the tough string that runs the length of each snap pea pod. 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
2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. 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. Taste, then season with salt and pepper if desired.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes and prepared snap peas in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

Cook the pork
4 Cook the pork

Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same 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.

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. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and cooked vegetables. Top the pork with the sauce. Garnish the vegetables with the parmesan. Enjoy!

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Lemon-Caper Pork

Prepare the ingredients
1 Prepare the ingredients

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. Halve the tomatoes. Pull off and discard the tough string that runs the length of each snap pea pod. 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. 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. Taste, then season with salt and pepper if desired.

Cook & mash the potatoes
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes and prepared snap peas in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

4 Cook the pork

Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same 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.

Cook the pork
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. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and cooked vegetables. Top the pork with the sauce. Garnish the vegetables with the parmesan. Enjoy!

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