Trim any sinew from the pork fillets and cut into 2cm thick medallions. Place the medallions between 2 sheets of cling film and use a rolling pin to flatten to a thickness of about 1cm.
Zest and juice the lemon. Pick the leaves from the parsley and finely chop. Peel and dice the shallots and the garlic. Cut the broccoli into florets. Cut the butter into small cubes.
Bring a large saucepan of salted water to the boil and then add the broccoli florets. Cook for 2 minutes and then remove from the pan and refresh in cold water to stop them overcooking. Bring the pan of water back to the boil and cook the penne pasta as per the instructions on the packet.
Spread the flour into the base of a large plate or baking tray. Add half of the salt and pepper and then dip the flattened pork fillets into the flour. Coat on both side and then shake off any excess flour.
Heat a large frying pan over a medium heat and add the oil. When hot add the pork and the shallots. Cook for 3 minutes and then turn the pork over, add the garlic and cook for a further 3 minutes. Remove the pork medallions from the pan and leave to rest in a warm place.
Turn the heat up to high and add the capers and white wine to the shallots. Reduce the liquid by half and then add the chicken stock, parsley and broccoli florets. Reduce the liquid by half again and then stir in the butter cubes to thicken the sauce.
Once the pasta is cooked, drain and season with salt and pepper. Add a little oil if desired and then plate in bowls. Place the rested pork on top and finish with the broccoli and caper sauce. Serve immediately.
«Shave fresh Parmesan over this dish or sprinkle with fried breadcrumbs to add texture.»