Sunday 15 November
Still trying to keep it simple, not to mention quick.
One panful of zucchini batons was sautéed with garlic, and set aside. Then thin pork scaloppine dusted with salt, white pepper and thyme leaves was sautéed in the same pan. They were removed and plated with the zucchini, the pan was deglazed with lemon juice, and a few capers got tossed in for luck (and salt).