Pork Medallions with Capers and Lemon

Cook time 20 Minutes
Servings 4


1 tbs. olive oil
4 pork medallion or loin steaks, flattened out
Flour, for dusting
15g butter
2 anchovies, squashed with the back of a fork
2 tbs. capers
1 sprig rosemary
Zest of 1 lemon
¾ cup of stock or water
Salt and pepper

Pork Medallions with Capers and Lemon


Heat oil in a large sauté pan. Season the pork with salt and pepper and lightly dust with flour. Seal the meat on each side for 1-2 minutes before removing and placing on a plate.

Now add the butter to the pan along with anchovies, capers, zest and rosemary. Add stock, and stir. Simmer the sauce until it thickens.

Return the steaks back to the pan with sauce cook for 1 minute, turning the meat in the sauce.