Pork Piccata with Sauted Kale, Zucchini and Mashed Potatoes
Pork Piccata with Sauted Kale, Zucchini and Mashed Potatoes
This complete dinner comes together in about 30 minutes, but is nothing short of special (I mean, refer to pic). I decided to make this dish with boneless organic pork chops, but chicken breasts, thighs, or salmon would work nicely as well. I chose to make this with zucchini and kale because they cook quickly in the skillet and are of course super healthy. Mashed potatoes are a nice addition to this dish because they soak up the buttery, lemony sauce. If you don't have arrowroot powder, you can sub for cornstarch to thicken the sauce. For the mashed potatoes, I always save some of the cooking water to use to mash the potatoes. It helps moisten the mashed potatoes and allows you to reduce the quantity of butter and heavy cream. As per usual, use organic ingredients, because you'll notice a quality difference. The capers add a nice brininess to the dish, and it wouldn't be piccata without them. Make sure you finish the sauce with some butter and fresh squeezed lemon juice. It'll make it "just right."
Equipment
- medium sauce pot
- cast iron or heavy bottom skillet
- potato masher
- small bowl
- 2 plates
Ingredients
- 12 oz organic pork chops
- 1 large organic zucchini
- 8 oz organic kale
- 2 garlic cloves
- 2 tbs capers
- 1/2 organic lemon
- 1 1/2 lbs organic yukon gold potatoes
- 1/2 tsp arrowroot powder or cornstarch
- 1/2 tsp chili flakes
- 2 tbs organic butter divided
- 2 tbs organic heavy cream
- 1/2 cup organic parsley
- kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- fresh cracked black pepper
- organic olive oil
Instructions
- Scrub the potatoes. If the potatoes are large, cut in 1/2 or 1/4. If they're golf-ball sizes then leave them whole. Place the potatoes in a medium sauce pot and fill with cold water, about 2 inches above the potatoes. Bring the water to a boil and season with a few tbs of kosher salt, cover. Reduce to a simmer and cook for 20 minutes (or until a fork pierces the potato without resistance).
- Meanwhile, mince the garlic. Slice the zucchini in half lengthwise then cut into 1/4 inch half moons. In a cast iron skillet, heat a tbs of olive oil. Add the zucchini, a pinch of kosher salt, a few grinds of fresh cracked black pepper, chili flakes, and saute over medium high heat, cook for a few minutes undisturbed so that it browns. Then flip so the other side gets browned as well. Add the kale in batches. Add another pinch of salt and grind of fresh cracked black pepper. Saute for a few minutes until it wilts. Add the minced garlic and cook, stirring for about a minute. Remove the veggies from the pan and place on a plate.
- In the same pan used for the zucchini / kale, turn the heat up to medium high and add another tbs of olive oil to the pan. Pat dry the pork chops until they are very dry. Season with 1/8 tsp of kosher salt on each side and a few grinds of fresh cracked black pepper. Place the pork chops in the pan and cook undisturbed for 4 minutes on each side. Remove onto a plate a different plate.
- While the pork is cooking, in a small bowl add the arrowroot powder or cornstarch and 1/4 cup of water. Mix to combine well.
- Once the potatoes are cooked, discard all of the water except for 1/2 cup. Leave it in the pot. Add the heavy cream and a tbs of butter, a tsp of kosher salt and a few grinds of fresh cracked black pepper. Use the masher to mash the potatoes and combine. Taste for seasoning and add another pinch of salt or a grind of fresh cracked black pepper. Put the lid on to keep it warm while finishing the dish.
- Reusing the pan that the pork chops were cooking in, after they are taken out of the pan, add the parsley and the arrowroot powder mixture into the pan. Lower the heat to low. Scrape up the bits. Add the capers and butter. Mix to combine. Add the pork chops back to the pan with any accumulated juices. Cook for another minute. Turn off the pan and add the juice of 1/2 a lemon.
- To plate, divide the potatoes between the two plates, add a well in the center of the potatoes. Add the zucchini kale mixture on top. Place a pork chop on top and add the sauce with the capers. Enjoy.
Notes
Note, the skins of organic yukon golds are very thin so I left the skin on for a few reasons. 1. Most of the nutrients are in the skin. 2. If the potatoes are small they are difficult to peel. 3. Since it's thin, it doesn't effect the texture of the mashed potatoes. Â
**Amazon Affiliate - I may receive compensation. Â
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