Lemon-Caper Pork with Mashed Potatoes & Zucchini

Lemon-Caper Pork

with Mashed Potatoes & Zucchini

45 MIN
4 Servings
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From the Test Kitchen

In this dish, you’ll make a delightfully rich pan sauce of shallot and capers cooked in savory demi-glace and lemon juice—perfect for spooning over warm pork and mashed potatoes. For an elevated side, verdant zucchini is sautéed with aromatic garlic and a hint of red pepper flakes.
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  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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fresh
ingredients
Lemon-Caper Pork with Mashed Potatoes & Zucchini
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 Lemon
  • 1¼ lbs Potatoes
  • 2 cloves Garlic
  • 2 Zucchini
  • 1 Tbsp Capers
  • 1 oz Salted Butter
  • 1 Shallot
  • 2½ Tbsps Chicken Demi-Glace
  • ¼ cup Buttermilk
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
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 zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. 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 buttermilk 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.

Cook the zucchini
3 Cook the zucchini

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook & slice the pork
4 Cook & slice 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. Slice the rested pork crosswise.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Make the pan sauce & serve your dish
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 chopped shallot 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 1/3 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. Serve the sliced pork with the mashed potatoes and cooked zucchini. Top the pork and potatoes with the pan sauce. Enjoy!

Tips from Home Chefs

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 zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. 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 buttermilk 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.

Cook & mash the potatoes
Cook the zucchini
3 Cook the zucchini

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook & slice 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. Slice the rested pork crosswise.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook & slice the pork
Make the pan sauce & serve your dish
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 chopped shallot 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 1/3 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. Serve the sliced pork with the mashed potatoes and cooked zucchini. Top the pork and potatoes with the pan sauce. Enjoy!

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