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Pan-Fried Pork Steak

Pan-Fried Pork Steak

with Mustardy Creamy Lentils

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This delicious Pan-Fried Pork Steak has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 caloriesRapid
Allergens:MustardMilk

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 Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Carrot

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

1 pack(s)

Brown Lentils

1 sachet

Honey

17 grams

Wholegrain Mustard

(ContainsMustard)

2 unit(s)

Pork Steak

10 grams

Chicken Stock Paste

100 grams

Baby Spinach

75 grams

Creme Fraiche

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water for the Lentils

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1983 kJ
Energy (kcal)474 kcal
Fat20.0 g
of which saturates10.0 g
Carbohydrate30 g
of which sugars12.0 g
Protein41 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Sieve
Bowl
Frying Pan
Saucepan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

a) Trim the carrot, halve lengthways, then thinly slice (no need to peel). Roughly chop the parsley (stalks and all).
b) Peel and grate the garlic (or use a garlic press).
c) D Drain and rinse the brown lentils in a sieve.
d) Mix the honey and half the mustard in a bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

2

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork steaks with salt and pepper.
b) Once hot, add the pork steaks. Cook until browned, 2-3 mins on each side.
c) Reduce the heat to medium and fry for an additional 6-8 mins, turning every couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

3

a) While the pork cooks, heat a drizzle of oil in a medium frying pan on medium-high heat.
b) When hot, add the carrot and cook until soft, 4-5 mins.
c) Stir in the garlic and cook for 1 min more.
d) Once the pork is cooked, remove to a plate and spoon over the honey mustard. Cover with another plate or foil to rest.

4

a)Stir the remaining mustard and the water for the lentils (see ingredients for amount) into the frying pan. Bring to the boil, stir in the chicken stock paste, then simmer for 2 mins.
b) Stir in the spinach in handfuls and cook until wilted and piping hot, 2-3 mins. Once the spinach has wilted, stir in the creme fraiche and lentils.
c) Bubble away for another min until everything is piping hot. Taste and season with salt and pepper if needed.

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5

a) Once rested, thinly slice the pork steak widthways.
b) Pour any resting juices into the lentils and bring back up to the boil until piping hot.

6

a) Once piping hot, remove the lentils from the heat and stir through half the parsley.
b) Spoon the lentils into your bowls. Top with the sliced pork and a sprinkle of the remaining parsley to finish. Enjoy!