Pork steaks with buttery Jersey Royals, lemon & crispy capers

Name: Pork steaks with buttery Jersey Royals, lemon & crispy capers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 500 g Jersey Royals (or other small new potatoes), scrubbed, large ones halved; 50 g unsalted butter; 3 sprig/s fresh thyme; 1½ tbsp olive oil, for frying; 6 tbsp capers in brine, drained and patted dry (not nonpareille); 400 g British pork loin medallions; 75 ml Marsala; 1 unwaxed lemon, zest, juice of ½, plus a squeeze to serve, if liked; Little gem lettuce, leaves separated, to serve

If you don’t have marsala to hand you can use white wine, sherry or leave out the alcohol altogether and use the juice of a lemon, instead.

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Serves2
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins
Plusinfusing

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500g Jersey Royals (or other small new potatoes), scrubbed, large ones halved
50g unsalted butter
3 sprig/s fresh thyme
1½ tbsp olive oil, for frying
6 tbsp capers in brine, drained and patted dry (not nonpareille)
400g British pork loin medallions
75ml Marsala
1 unwaxed lemon, zest, juice of ½, plus a squeeze to serve, if liked
Little gem lettuce, leaves separated, to serve

Boil the potatoes in plenty of well-salted water for 15-20 minutes until tender. Drain, return to the pan, add 1/2 the butter and scrunch the thyme between your hands to bruise and release the oils, then add to the pan. Stir, then cover the pan and set aside to infuse for 5-10 minutes.
Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Fry the capers for 5-6 minutes until crispy, then remove and drain on kitchen paper. Drain all but a little of the oil from the pan and return to a high heat.
Season the pork, then fry for 4-5 minutes on each side until golden and cooked through with no pink meat and juices that run clear. Remove to a plate and cover tightly with foil. Return the pan to the heat, then pour in the Marsala, lemon zest, juice and remaining butter. Bring to a simmer and allow to bubble for 3 minutes, or until syrupy.
Add the pork and resting juices back to the pan and spoon the sauce over the medallions a few times. Divide the pork between plates, spoon over the sauce, then serve with the potatoes and the lettuce leaves alongside. Add a squeeze of lemon to the lettuce, if liked.