serves 4 pork ribeye steaks 1 tsp salt 2 Tbsp butter 2 Tbsp extra-virgin olive oil 4 plump garlic cloves, crushed and peeled ½ cup flour, for dredging, plus more as needed 1 large lemon, sliced in thin rounds 1 whole green chilli, pricked lightly with fork 3 Tbsp capers, drained ¾ cup white wine 1 Tbsp lemon juice, freshly squeezed 2 Tbsp fresh Italian parsley, chopped

Method

You will need a heavy-bottomed fry pan about 20cm round.

Lightly salt the steaks on both sides, using 1/2 teaspoon salt in all.

Put the butter and olive oil in the pan (this will give it a wonderful flavour and colour), and set it over medium-low heat. When the butter begins to bubble, scatter in the garlic; let it heat and gently sizzle. Meanwhile, spread the flour on a plate or tray, and dredge the chops on all sides. Shake off excess flour, and lay the chops in the skillet in one layer.

Scatter the lemon slices on top of the chops, and drop the whole chilli. Cook the chops slowly, keeping them at a gentle sizzle, turning and moving them in the pan about every 5 minutes, as they take on colour gradually and evenly.

After 5-8 minutes or so, when the pork is lightly browned and caramelized on both sides, scatter in the capers, shake the pan to drop them onto the bottom and turn up the heat to medium-high. When the capers are sizzling, push the chops aside, and pour the wine and lemon juice into the clear hot spot. Bring to a boil, and shake the pan so the wine flows around all the chops. Adjust the heat to keep the pan juices bubbling, steadily reducing and thickening. Turn the chops occasionally, so both sides are moistened and evenly cooked.

After about 3-5 minutes of reducing the liquid, when the juices are syrupy and glaze the chops, remove the pan from the heat. Sprinkle the chopped parsley all over, and give the chops a final turn in the pan. Serve right away, drizzling a bit of the remaining pan sauce over each chop.