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Apple-Glazed Pork Steaks

Apple-Glazed Pork Steaks

with Roasted Butternut

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What goes better with pork than more pork? Pairing these juicy pork steaks with crisp, salty pancetta takes them to the next level! Add some sweet roasted butternut squash, crispy broccoli and an appley sauce and we're sure you'll love tonight's dinner.

Tags:Family Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ unit(s)

Butternut Squash

1 unit(s)

Broccoli

½ unit(s)

Chicken Stock Pot

½ pack(s)

Bacon Lardons

2 unit(s)

Pork Steak

1 tbsp

Tracklements Apple and sage Jelly

Not included in your delivery

100 milliliter(s)

Boiling Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1665 kJ
Energy (kcal)398 kcal
Fat15.0 g
of which saturates5.0 g
Carbohydrate29 g
of which sugars19.0 g
Protein38 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Plate
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat your oven to 200°C. Cut the butternut squash in half lengthways and scoop out the seeds (no need to peel - there are lots of nutrients in the skin!). Chop it widthways into slices about 1cm thick and then into cubes. Put the squash on a baking tray. Drizzle over a little olive oil and season with salt and black pepper. Roast on the top shelf of your oven for 20 mins.

2

Boil your kettle. Meanwhile, prepare the rest of the veggies. Separate the broccoli into florets (little trees!). Pour the boiling water (amount specified in the ingredient list) into a measuring jug and add the chicken stock pot. Stir to dissolve and set aside.

3

Put a frying pan on medium-high heat and drizzle in some oil. Add the pancetta. Cook for 5 mins or until golden brown. Remove from the pan and set aside. Season both sides of each pork steak with a pinch of salt and a good grind of black pepper. Lay them in the (now empty) pan and cook until nicely browned, 2-3 mins on each side. Remove the pan from the heat

4

When the butternut has been cooking for 20 minutes, take it out of your oven and add the pancetta. Give the tray a shake to mix everything together, then lay the pork steaks on top. Return the tray to your oven and cook for another 15 mins.TIP: The pork is cooked when it is no longer pink in the middle.

5

At the same time, pop the broccoli on another baking tray and drizzle over some oil. Season with a pinch of salt and place on the middle shelf of the oven. Cook for 15 mins as well.

6

Add the apple and sage jelly to your frying pan. Put it on medium-low heat and allow it to melt slowly. Add the stock and stir together until smooth. This is your glaze! Once everything is cooked, remove from your oven. Serve the pork steaks drizzled with the apple and sage glaze, alongside the roasted butternut and broccoli. Enjoy!