Skip to main content
Pan Fried Pork Steaks with Crispy Sage and Gooseberry Sauce
Pan Fried Pork Steaks with Crispy Sage and Gooseberry Sauce

Pan Fried Pork Steaks with Crispy Sage and Gooseberry Sauce

This dish is a pure parade of flavourful delight - salty bacon, herby sage, tangy and sweet gooseberry sauce (instead of apple sauce!) and garlic veggies. It’s really hard to imagine just how well all these flavours work together. So, you’ll have to try it for yourself. It also happens to be our Fruit of the Month! Enjoy!

Tags:
Not Suitable for Coeliacs
Lactose Free

The quantities provided above are averages only.

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 war 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.

Total35 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Potato

1

Onion

1

Sage

1

Gooseberries

1

Garlic Clove

3

Streaky Bacon Rasher

2

Pork Medallion

1

Baby Spinach

Nutritional information

/ per serving
Energy (kcal)573 kcal
Energy (kJ)2397 kJ
Fat32 g
of which saturates12 g
Carbohydrate40 g
Protein32 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Knife
Medium Saucepan
Grill Pan
Plate

Instructions

Add your sliced onion 15mins into cooking
1

Pre-heat your oven to 220 degrees. Chop the potatoes into wedges roughly the length and width of your index finger (no need to peel). Cut the onion in half through the root, peel and chop half the onion into roughly ½cm pieces (or as small as you can!). Slice the other half of the onion into thin half moon shapes. Pop the potatoes onto a baking tray. Drizzle over 2 tbsp of olive oil and ¼ tsp of salt and put in your oven for 25-30 mins until browned and crispy. 15 mins into cooking, add your sliced onion to the baking tray as well.

2

Pull the sage leaves off their stalks and finely chop half of them. Leave the other half to the side for later.

break up the fruit with a spoon
3

Add the chopped onion to a saucepan on medium heat with 1 tbsp of oil. Cook for 5 mins before adding the chopped sage, gooseberries and 1 tbsp of sugar(if you have some). Pour in 75ml of water and a pinch of salt and black pepper and put the lid on the pan. Cook for 10 mins, then remove the lid, break up the gooseberries with a spoon, add another 1 tbsp of sugar and continue to cook with the lid off for another 4 mins. Once cooked, put the lid back on and leave to the side for later. Tip: The sauce should have reduced with little water left. If this is not the case, just cook for a few more mins with the lid off.

4

While the gooseberry mixture is cooking, peel and finely chop the garlic.

Fry the bacon until crispy
5

Meanwhile, put a frying pan on medium heat and lay in the bacon rashers. Cook for 4-5 mins, turning halfway through cooking, until really crisp. Tip: Watch they don’t burn, they just need to be crispy! Then remove to a plate covered with kitchen paper to soak up any oil. Next, throw in your whole sage leaves and cook for 20 seconds in the bacon oil until crispy. Remove them to the kitchen paper too.

Cook the pork
6

Season each side of the pork steaks with a pinch of salt and black pepper and then lay them in your frying pan. Cook for 5 mins on one side before turning over and cooking for 4-5 mins on the other side . Once cooked (the pork is cooked when no longer pink in the middle), remove to a chopping board and cover with foil.Tip: The pork needs to rest for a few mins before serving, this will make it more succulent.

7

Put the same pan you cooked your pork in (no need to wash) back on medium heat. If the pan has no oil left in it from the pork, add 1 tbsp of olive oil, if it does you can cook your spinach in that! Add the spinach to the pan along with a pinch of salt, a good grind of black pepper and 2 tbsp of water. Cook for 4-5 mins, stirring occasionally, until slightly wilted before throwing in your garlic and cooking for another minute. Take off the heat.Tip: If you’re a bit overwhelmed by the amount of spinach, don’t worry! Just try and fit in as much as you can, it will wilt down a lot!

8

Slice your pork into roughly 1cm wide slices and place on a plate. Crumble over your bacon and place your whole sage leaves on top. Serve with your potato wedges, garlicky spinach and gooseberry and sage sauce. Enjoy!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Sausages and Smoky Bean Casserole

Sausages and Smoky Bean Casserole

with Bell Pepper and Garlic Ciabatta
Handmade Cheesy Curried Aloo Matar Filo Parcels

Handmade Cheesy Curried Aloo Matar Filo Parcels

with Mango Chutney, Cucumber and Baby Leaf Salad
Creamy Butter Bean and Pepper Rice Bowl

Creamy Butter Bean and Pepper Rice Bowl

with Cheese and Pesto Drizzle
Pesto Crusted Cod and Garlic Butter Sauce

Pesto Crusted Cod and Garlic Butter Sauce

with Spinach Mash and Roasted Carrots
Speedy Cajun Prawn Rigatoni

Speedy Cajun Prawn Rigatoni

with Pepper and Peas
Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad
Lemongrass Chicken Bánh Mì Inspired Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem and Grated Cheese
Quick Chicken and Pesto Cream Sauce

Quick Chicken and Pesto Cream Sauce

with Leek, Mashed Potatoes and Roasted Green Beans
Mediterranean Style Avocado & Pepper Salad

Mediterranean Style Avocado & Pepper Salad

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

and Salt and Pepper Chips
Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans
Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

with Lemon Pickled Shallot, Asparagus and Green Beans
Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

with Young Pea Pods, Lime and Tenderstem® Broccoli
Saag Chana Masala

Saag Chana Masala

with Gunpowder Potatoes, Bell Pepper and Naan
Hot Honey Spiced Chicken Thighs

Hot Honey Spiced Chicken Thighs

with Rosemary Chips and Baby Gem Salad
Oven-Baked Bacon & Mushroom Risotto

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad
Chermoula Chicken and Warm Panzanella Pasta Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
Crispy Cajun Fried Chicken

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw