Seared Pork with Caper and Lemon Butter Sauce

ServesServes 4
Preparation time Preparation time 15 minutes


  • 4 pork cutlets, steaks or chops
  • 100g Western Star Original Butter
  • olive oil, for drizzling
  • salt and freshly ground black pepper, to taste
  • 2 cloves garlic, crushed
  • 2 tablespoons baby capers
  • rind and juice of 1 large lemon
  • 1/4 cup chopped flat leaf parsley
  • creamy mashed potato, for serving


  1. 1. Season pork to taste on both sides. Heat 20g butter and a drizzle of oil in a non stick frypan over medium-high heat and cook pork until done to your liking. Remove and keep warm.
  2. 2. Add garlic, capers, lemon rind and juice to pan, swirl and scrape to dislodge any caramelised juices. Add parsley and remaining butter, swirl again while butter melts to form a silky sauce.
  3. 3. Serve pork on a bed of creamy mashed potato, drizzled with butter sauce.

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