Lemon Pork with Capsicum

My Favourite Pork Recipes

Lemon Pork with Capsicum myfavouritepastime.com_1213Yesterday was one of those task and chore-filled days, I actually fell asleep before clicking the publish button. Green bell pepper is always such a delight to cook with. I love calling it capsicum, because that’s the name my mother always used. She loved cooking with it too. The chilli varieties of capsicum have a chemical, capsaicin that can produce a strong burning sensation to the unaccustomed eater. (Like me…I like my food extra, extra mild). Did you know birds are unaffected with hot chilli and will happily eat the hottest of hot chilli peppers? In fact some varieties are popularly known as “bird peppers.” Birds play a big role in dispersal of pepper seeds.

Lemon Pork with Capsicum myfavouritepastime.com_1217The recipe today is very simple and boozy. Please do not omit the wine or sherry, and use butter if you can because it gives a better flavour. If you’re watching your weight, you can use extra virgin olive oil or some coconut oil. For this recipe I highly recommend the green pepper due to it’s characteristic aroma and taste.

Lemon Pork with Capsicum myfavouritepastime.com_1215I hope you’ll enjoy the pork the way we did. I wish you a very pleasant day or evening. Ours here, is cool with a slight breeze.

  • Ingredients
  • 8 small pork escalopes or steaks, batted out until thin
  • About ½ cup flour for dredging
  • Salt and freshly ground black pepper to taste
  • 30g butter or margarine
  • 1 green bell pepper, thinly sliced
  • 80ml (⅓ cup) dry white wine or sherry
  • 1 tablespoon lemon juice
  • 250ml (1 cup) chicken stock (broth)
  • 1 teaspoon cornstarch (cornflour)
  • 1 lemon, thinly sliced to garnish

Lemon Pork with Capsicum myfavouritepastime.com_1199Please always remember to assemble all ingredients before you start

Lemon Pork with Capsicum myfavouritepastime.com_1202Dredge the pork with a mixture of the flour, salt and freshly ground pepper and shake off excess.

Lemon Pork with Capsicum myfavouritepastime.com_1206Melt the butter (or margarine) in a large frying pan, and brown the pork, a few pieces at a time. Remove and set aside.

Lemon Pork with Capsicum myfavouritepastime.com_1210Cook peppers 2 minutes, in the same pan and set aside.

Lemon Pork with Capsicum myfavouritepastime.com_1211Pour the wine or sherry and lemon juice into the pan to deglaze. Mix the cornstarch with a little stock (broth) and add to the mixture together with the stock and bring to the boil for five minutes to reduce. Add the pork and peppers and simmer 15 minutes. Serve garnished with some lemon. (Okay it was one of those days when I was cooking three recipes in one afternoon, so ahem, I forgot to take the photo of the pork cooking. If I make it soon, again, the photo will be uploaded, promptly)

Lemon Pork with Capsicum myfavouritepastime.com_1709Serve the pork with steamed rice or potatoes

Lemon Pork with Capsicum myfavouritepastime.com_1712It tasted absolutely delicious

Lemon Pork with Capsicum

Preparation time: 20 minutes; Cooking time: 30 minutes; Serves: 4

Ingredients

  • 8 small pork escalopes or steaks, batted out until thin
  • About ½ cup flour for dredging
  • Salt and freshly black ground pepper to taste
  • 30g butter or margarine
  • 1 green bell pepper, thinly sliced
  • 80ml (⅓ cup) dry white wine or sherry
  • 1 tablespoon lemon juice
  • 250ml (1 cup) chicken stock (broth)
  • 1 teaspoon cornstarch (cornflour)
  • 1 lemon, thinly sliced to garnish

Instructions

  1. Dredge the pork with a mixture of the flour, salt and freshly ground  black pepper and shake off excess.
  2. Melt the butter (or margarine) in a large frying pan, and brown the pork, a few pieces at a time. Remove and set aside.
  3. Cook peppers 2 minutes, in the same pan and set aside.
  4. Pour the wine or sherry and lemon juice into the pan to deglaze. Mix the cornstarch with a little stock (broth) and add to the mixture together with the stock and bring to the boil for five minutes to reduce. Add the pork and peppers and simmer 15 minutes. Serve garnished with some lemon.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

36 thoughts

  1. If we’re going to make this, we will also make ours extra extra mild. Hehehe. We usually use a pre-mixed lemon sauce here but thanks to your recipe, we can make the sauce from scratch that we know will be great. 🙂

    1. I loved this recipe. Simple and elegant, that’s my best description for it!!! I love fresh lemon or lime. Thanks for the avalanche of messages!
      Liz

    1. I feel like lemon pairs with everything including pork (LOL). By the way it tasted really nice, you should try it! Have a great weekend, ahead!
      Liz

  2. This sounds delicious. I like all peppers. I didn`t know about birds liking the hot chillies though, very interesting.

  3. Lemon pork mmmmhhh yam yam. I tried a pork hip boiled in lemon juice with mashed potatoes in sweden but i wish to try this one. I love pork dishes but with less oil. Liz the sight of this lemon pork plate display is superb. Pork restaurants here we come. Tom Soyer.

    1. Hi Tom,
      It’s always so great to hear from you. This lemon pork tasted really good and it’s so easy to prepare too We really enjoyed eating it. I can’t wait to cook it one more time. Thanks so much for visiting the blog. I really appreciate your effort. Have a wonderful week and best wishes to everybody!
      Liz

  4. Liz, I’m definitely gonna try this! 😀
    We are having a mango season. Wouldn’t it be more fun to add extra slices of mango instead of lemon juice.
    I believe it can give another kind of fresh sour kick! 😀

    1. Please try and give me a feedback Hari. I sometimes try weird combination of ingredients. It’s fun. Breaks the usual cooking monotony with same thing over and over again. Have a lovely evening. You’re sleeping late?
      Liz

    1. Hi Mama D,
      Don’t I know how you deplore green pepper? LOL. make it for the hubby..and watch him eating. I started eating green pepper when I was very young so I developed a love and taste for it. Don’t worry, you can add the red sweet ones too if you like. Enjoy your day!
      Liz

  5. What an interesting recipe! I’ve not heard of lemon pork, but it looks delicious. I enjoy green bell peppers, too, and love them raw or in stir fry. I didn’t know the fact about the birds – very interesting!

    1. Thanks, Ngan. I think lemon can be virtually added to any food, savoury or sweet to enhance flavour, I”m just sipping a cup of Earl Grey tea right now with some lemon in it. (No milk). It tastes really good. I wish you a pleasant week!
      Liz

    1. Apparently chilli affects receptor cells and bird receptor cells are largely insensitive to capsaicin. Have a wonderful day!
      Liz

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