Tag Archives: capers

Pork Fillet with Caper Sauce

Pictured here with a side of Pasta with Walnut sauce and Green Beans with Pancetta, the Pork Fillets sit glistening in the kitchen lights. This Italian dish (called Fettine di maiale con salsa di capperi) ended up being better than I imagined. If you want to get specific on where in Italy this dish originates from, I’d say Northern Italy. You can tell by the fact the recipe calls for butter AND olive oil. If it was a southern Italy dish, it would simply have olive oil.

Be sure to like the tartness that the vinegars bring, as they are the primary taste source within the sauce (even more than the capers). The sauce has one of my favorite bases, with onions, anchovies, and capers.

For the Sauce:

  • 2 Tbsp olive oil
  • 1/4 cup butter
  • 1/2 yellow onion, diced
  • 1 anchovy fillet
  • 1 Tbsp flour
  • 2 Tbsps capers, rinsed
  • 1 Tbsp chopped parley
  • 4 Tbsp white wine vinegar
  • 4 Tbsp water
  • 4 Tbsp balsamic vinegar
  • 1 tsp lemon zest

For the Meat:

  • 1 lb thinly cut pork fillets
  • 2 cups of APF flour
  • ground pepper, to taste
  • 2 Tbsp unsalted butter
  • 2 Tbsp olive oil

In a sauce pan, melt together the 1/4 cup of butter with the olive oil. When it starts to foam, add the onion, and cook until nearly translucent. Add the anchovy, stirring it until it dissolves into the onions and butter.

Add the flour to the onion butter sauce. When fully incorporated, add the capers, parsley, the vinegars and the water. Allow to thicken, and finally add the lemon zest. Set on low heat as you turn your attention to the meat. Stir occasionally.

Take out the pork fillets and dry with a paper towel. Stick between two sheets of saran wrap (dish towels will also work)and flatten with a meat pounder.

In a mixing bowl, combine flour and pepper. Dredge pork fillets in flour and shake off any excess. Set aside on a plate.

Place a skillet over medium high heat. Heat 2 Tbsp of butter with 2 Tbsp of oil. When hot, add the pork slices, browning on both sides, roughly 3 minutes a side. When complete, plate and top with Caper sauce.

Serves 4-6