Tuesday, April 19, 2011

Pork fillets with Caper Sauce

So for those craving a slightly irregular Italian dish (so no pasta or chicken involved, O.G. lovers, be warned) this is one that I recently tried and was pretty happy with.

You'll need pork fillets - which if you cannot find in the store can be easily substituted for with butterfly cut pork, cut in half and pounded thinner, or thin boneless pork chops (these are easy to find in most grocery stores). Get a large frying pan and heat some olive oil and a smidge of garlic. Then simply dust the pork with a pinch of flour and pepper mixture, add them to the hot pan and brown them on both sides (should take between 6-9 minutes, depending on the fillets' thickness).

For the sauce, heat about 2 tbsp of olive oil and 2 tbsp of butter in a sauce pan (I recommend a wider one and not aluminum) and then stir in about 1/4 cup chopped onion. Once that is soft and starting to brown slightly, add in anchovy. NOW, if you are hardcore, use one chopped up anchovy fillet. If you are not residing in Naples, use anchovy paste - say a tbsp or so, depending on taste, but note that the paste won't overpower the sauce unless you put the entire tube in.

Ok, now stir in a few pinches of flour (here I use crushed almond meal, which adds a little extra flavor) and let the sauce thicken. Then add in about 1 scoop of chopped parsley and 2-3 tbsps of rinsed capers. Let this simmer for a few minutes, then stir in some water and about 1/4 cup balsamic vinegar. The thinner you want the sauce, the more water to add. If you want to thicken it, add more flour/almond meal. Turn the heat down and keep this warm till the pork is done, then spoon over the pork fillets.

*I served with french green beans and oven roasted Yukon gold and Peruvian purple potatoes.

- Melissa

1 comment:

  1. Nice Recipe! Didnt know that these ingredients can produce such a dish!



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