Pork Chops With Lemon Caper Sauce

1. 1

   Cook potatoes in a saucepan of boiling, salted water for 10-15 mins, until tender. Add beans for last 5 mins of cooking. Drain and keep warm.

2. 2

   Meanwhile, dust pork with seasoned flour. Heat oil in a frying pan on high and cook pork for 1-2 mins each side, until cooked through. Set aside and keep warm.

3. 3

   Melt half the butter in same pan on medium heat. Quarter potatoes and add with beans and arugula. Stir-fry for 1 min, until arugula begins to wilt.

4. 4

   Divide potato mixture between serving plates and top with pork. Add remaining butter to pan and when melted, add lemon juice and capers. Swirl sauce in pan until simmering, spoon over pork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.