When it comes to quick fix recipes that pack a flavour punch, here’s one that comes out on top. Succulently sweet and sticky pork served with mustardy lentils and peppery rocket...every bite is guaranteed to leave you wanting more. For a showstopping recipe that’s on the table in twenty minutes, look no further!
Apple & Cider Brandy Chutney
Flat Leaf Parsley
a) Heat a splash of oil in a large frying pan on medium heat. b) Halve, peel and thinly slice the red onion. c) Add the onion to the pan with a pinch of salt and sugar (if you have some). d) Lower the heat to medium and cook until softened, 4-5 mins.
a) Meanwhile, zest the lemon and mix with half the garlic, a squeeze of lemon juice and the olive oil (see ingredients for amount) in a mixing bowl. b) Season with a pinch of salt and pepper. c) Add the porksteaks and coat in the marinade.
a) Lay the pork steaks on your lined baking tray and grill for 5-6 mins on each side. TIP: the pork is cooked when it is no longer pink in the middle. b) When cooked, remove the pork and wrap loosely in foil
a) Once the onion is soft, add the dried oregano and remaining garlic to the pan. Cook for 1 minute. b) Stir in the mustard and chutney, cook for another minute. c) Drain and rinse the lentils then add them to the pan along with the water (see ingredients for amount). Lower the heat to medium and cook until the water has evaporated, stirring occasionally, 2-3 mins.
a) Halve the ciabatta (as if you were making a sandwich). b) Drizzle with a little oil and season with salt and pepper. c) A few minutes before you are ready to serve, pop the ciabatta under the grill on another baking tray until golden and toasted, 2-3 mins. d) Meanwhile, roughly chop the parsley (stalks and all).
a) Stir half the parsley through the lentils. Season to taste with salt and pepper. b) Slice the pork into thin strips. c) Serve the lentils topped with the pork and finished with a sprinkling of the remaining parsley. d) Chop each ciabatta slice in half and serve alongside the pork.