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Pork Steak

Pork Steak

with Creamy Peppercorn Sauce, Roasties and Veg

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We love a good Pork Steak with Potatoes and Veggies and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Calorie Smart

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


½ pot(s)

Dried Thyme

1 unit(s)

Echalion Shallot

1 pack(s)

Green Beans

½ unit(s)


½ pot(s)

Black Peppercorns

2 unit(s)

Pork Loin Fillet

½ sachet

Chicken Stock Powder

1 pack(s)

Creme Fraiche


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2720 kJ
Energy (kcal)650 kcal
Fat36.0 g
of which saturates16.0 g
Carbohydrate56 g
of which sugars9.0 g
Protein37 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potato (no need to peel) into 2cm chunks and pop onto a lined baking tray. Drizzle over some oil and a pinch of salt and pepper. Sprinkle on the dried thyme and mix everything together to ensure the potato gets a good coating. Spread out evenly in a single layer. Roast on the top shelf of your oven until brown and crispy, 30-35 mins. Turn halfway through cooking.


Meanwhile, put a large saucepan of water with a pinch of salt on to boil for the veggies. Halve, peel and thinly slice the shallot into half moons. Trim the tops from the green beans. Separate the broccoli into florets (little trees!). Put the peppercorns in a freezer bag and crush with the bottom of a saucepan.


Heat a drizzle of oil in a frying pan on medium-high heat. While it gets hot, season the pork with a pinch of salt and pepper. Lay it in your hot pan and cook for 8-10 mins, turning every 2-3 mins (you may need to cook in batches if your pan is small). IMPORTANT: The pork is cooked when it is no longer pink in the middle. Once cooked, remove to a plate and cover tightly with foil. Leave to one side to rest.


Once the pork is resting, add another drizzle of oil to your now empty pan (no need to wash!). Place on medium heat and add the shallot. Fry until soft, 3 mins, then pour in the water (see ingredients for amount). Stir in the stock powder and bring to a simmer. Bubble until the liquid has reduced by half, 4-5 mins.


While the sauce cooks, add the broccoli and green beans to the pan of boiling water and cook until tender, 4-5 mins. Once cooked, drain in a colander and return to the pan to keep warm. Stir the crème fraîche and peppercorns into the sauce. Bring back to the boil then remove from the heat.


Cut each pork steak into 2cm wide slices and serve on plates with the veggies and roast potatoes on the side. Add any escaped pork juices to the sauce along with a splash of hot water if it's too thick. Mix well, then drizzle the peppercorn sauce over the pork. Enjoy!