Pork Piccata with Zucchini & Peas Served with Creamy Mash
- Prep time: 30 minutes
- Calories: 550
- 2 of Pork Leg Steaks
- 1 of Zucchini
- 1⁄2 Cup of Peas
- 1 of Lemon
- 2 Tbsp of Baby Capers
- 1 Small Bunch of Flatleaf Parsley
- 3 of Dutch Cream Potatoes
- 2 Tbsp of Butter (pantry)
- 2 Tsp of Dijon Mustard
- 1⁄3 Bunch of Silverbeet
Prepare Ingredients:Zest lemon and cut into wedges. De-stem silverbeet and roughly chop leaves (discarding the stems). Pick parsley leaves and roughly chop (discarding stems). Trim zucchini and thinly slice on a slight angle. Peel potatoes, then cut into 1cm cubes.
Cook Potato:Place potato in a pot with a big pinch of salt and enough water to cover. Bring potatoes to the boil and cook until tender, 8-10 minutes. Drain and return to pot, cover and set aside to keep warm.
Cook Pork:Heat a deep-sided fry pan over medium-high heat. Pat pork dry with paper towel. Rub pork with olive oil and season with salt and pepper. Cook for 2-3 minutes on each side, or until done to your liking. Set pork aside on a plate to rest, keeping pan over medium heat.
Cook Veg:Add 1⁄2 the butter, the zucchini and silverbeet to the pan. Cook, tossing occasionally, for 3-4 minutes or until zucchini is tender and silverbeet has wilted a little. Add lemon zest (to taste), capers, mustard and peas. Cook, stirring occasionally, for 1-2 minutes or until heated through.
Finish Piccata & Mash:Slice pork into 1cm strips on an angle and add to the veg in the pan, along with parsley (saving some for garnish). Check seasoning and adjust if necessary. Add remaining butter to pot of cooked potatoes and mash with a potato masher or fork until smooth. Season to taste with salt and pepper.
You Plate It:Divide mash between plates and top with sliced pork and vegetables. Garnish with a wedge of lemon and parsley and enjoy!