Peppered Pork Steaks With Sautéed Vegetables
Pork steaks are great value and quick to cook. Try them with this tasty vegetable and apple topping for a filling midweek meal. Serve with steamed broccoli and potato gratin, if liked.
Ready in 35 minutes
4 thick-cut pork steaks
2 tsp coarsely ground black pepper
1 tsp dried thyme
1 tsp dried oregano
1 large parsnip, peeled and diced
2 small turnips, peeled and diced
1 tbsp olive oil
1 onion, roughly chopped
1 large apple, peeled, cored and diced
100ml apple juice
1 tsp Dijon mustard
1 Place the pork steaks in a shallow dish. Mix together the pepper, thyme and oregano, and sprinkle half the mixture over the pork steaks, turning to coat. Set aside.
2 Parboil the diced vegetables in a pan of lightly salted boiling water for 2 minutes. Drain well. Heat the oil and butter in a heavy-based frying pan over a medium heat. Add the onion and vegetables and sauté for 6-8 minutes until almost tender, stirring frequently.
3 Meanwhile, heat a griddle pan over a high heat. Add the pork steaks and cook for 4-5 minutes on each side, or until seared and just cooked through. Remove from the pan, cover tightly with foil and rest for 10 minutes.
4 Add the diced apple to the sautéed veg and cook for a further 3-4 minutes until tender and golden, then stir in the remaining pepper and herb mix along with the apple juice and mustard and bring to the boil. Simmer for 2-3 minutes until the liquid has reduced by half. Adjust seasoning to taste. Serve the pork steaks topped with the sautéed veg and any pan juices.
You can use butternut squash or courgette instead of the parsnip and turnips – you won’t need to parboil them before sautéing.