Pork with Artichokes, Lemon & Capers

Ingredients

• 5 1/2 oz (160 g) pork loin, in 2 steaks 3/4 inch (2 cm) thick
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 1/2 cup (90 g) artichoke hearts, drained
• 2/3 cup (120 g) cannellini beans, rinsed
• 1 garlic clove
• 6 tbsp (90 ml) low-sodium chicken broth
• 2 tsp (6 g) capers, rinsed
• 1/2 cup (120 g) plain Greek yogurt, 2%
• 4 tsp (20 ml) lemon juice
• 1 1/4 tbsp (5 g) parsley, chopped

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Method

1. Brown the pork in the oil over medium-high heat, 4 minutes a side, and lift it out.
2. Add the artichokes and beans and brown them over medium-high heat, 4 minutes, then the garlic, broth and capers.
3. Return the pork and simmer 5 minutes, to 145°F (63°C). Off the heat, stir a spoonful of the juices into the yogurt, then stir it in with the lemon juice and parsley. Taste before salting: the capers and artichokes bring some.