Ingredients

Step by step

1. Cut the pork fillet into slices about 1cm thick. Lie them between 2 sheets of clingfilm and gently bash out to about 2-3mm thick using a rolling pin. Mix half the lemon zest with 2 tablespoons of flour, a generous pinch of salt and some freshly ground black pepper on a plate. Dip the pieces of pork in the flour to coat well.
2. Chop the broccoli. Cook the orzo in boiling salted water, into which you have crumbled half the stock cube, for 7 minutes. Add the broccoli and cook for a further 3 minutes until al dente.
3. Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan on a medium-high heat. Add half of the pork and cook for 2 minutes on the first side; flip and cook for another minute. Remove to a plate, cover with foil to keep warm, and repeat with the remaining oil and pork.
   Tip

   Orzo is a rice-shaped pasta – alternatively, you could use any shape of pasta that you prefer
4. Once all the pork is out of the pan, make the other half of the stock cube up to 300ml stock with boiling water in a jug and gradually pour into the pan, scraping up any golden bits from the bottom. Add the capers and 2 tablespoons of lemon juice; simmer for 1 minute.
5. Drain the broccoli and orzo, and toss with 15g of the butter, some seasoning and the rest of the lemon zest and juice.
6. Mash the rest of the butter with the remaining flour, then whisk this into the sauce to thicken it slightly. Simmer for 1-2 minutes; stir in the parsley, and spoon over the pork. Serve with the broccoli orzo.