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Pan-Fried Pork Steak

Pan-Fried Pork Steak

with Roasted Root Veg and Creamy Tarragon Sauce

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Who remembers 'Medallion Man'? That swaggering 1980s cliché with his shirt unbuttoned, flashy gold jewellery nestling against a copious carpet of chest hair? But medallions can be done tastefully and this dish shows you how. Pork in tarragon sauce is a classic French combination and positively exudes understated elegance. Not a swagger in sight, just pure deliciousness...

Tags:Under 600 calories

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

350 grams

Salad Potatoes

2 unit(s)


¼ bunch(es)


2 unit(s)


2 unit(s)

Pork Steak

10 grams

Chicken Stock Paste

75 grams

Soured Cream


Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1838 kJ
Energy (kcal)439 kcal
Fat14.0 g
of which saturates7.0 g
Carbohydrate45 g
of which sugars17.0 g
Protein37 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the potatoes and carrots on a large low-sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.


Pick the tarragon leaves (see ingredients for amount) from their stalks and finely chop (discard the stalks). Remove the root and dark green top from the leek. Halve lengthways then thinly slice.


Meanwhile, heat a drizzle of oil in a frying pan on high heat. Add the leek and season with salt and pepper. Stir-fry until soft, 4-5 mins. Remove the leek from the pan to a bowl once nice and soft and keep to one side for now.


Pop your frying pan back on medium-high heat and add a drizzle of oil. Season your pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Once the pan is hot, cook your pork until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 8 mins, turning every couple of mins. Once cooked, remove to a plate and cover with tin foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.


Pop your frying pan back on medium heat and add the leeks, water (see ingredients for amount) and chicken stock paste. Bring to the boil and simmer until the liquid has reduced by half, 2-3 mins. Add the soured cream and tarragon, stir together and cook until everything is nicely combined and piping hot. Season to taste with salt and pepper if needed. Remove the pan from the heat.


Place the pork steaks on your plates and pour the tarragon sauce on top. Serve the potatoes and carrots on the side. Enjoy!