Pork Steak and Garlic Butter Sauce
with Cheesy Chips, Spring Greens and Peas
- Sulphites
- Milk
- Egg
This luxurious Pork Steak and Garlic Butter Sauce is a taste of the steakhouse at home. With an easy garlic butter sauce, this steak is served with crispy, cheesy chips, spring greens and peas.
Ingredients
2 unit(s)
British Pork Loin Steaks
450 grams
Potatoes
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
150 grams
Sliced Spring Greens
120 grams
Peas
Not included in your delivery
100 milliliter(s)
Water for the Sauce
30 grams
Butter
1 tbsp
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, roughly chop the parsley (stalks and all). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium frying pan on medium heat.
Once hot, add the shallot and cook until softened, 4-5 mins, then add the garlic and cook for 30 secs more.
Pour in the cider vinegar and allow it to evaporate, 30 secs.
Add the chicken stock paste and water for the sauce (see pantry for amount) to the pan. Bring to the boil, then lower the heat and simmer for 1-2 mins.
Stir through the butter (see pantry for amount) until melted. Simmer until thickened, 2-3 mins.
Remove from the heat and cover with a lid to keep warm.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork steaks with salt and pepper.
Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
When the chips have a few mins left, sprinkle over the grated hard Italian style cheese and return to the oven until melted, 2-3 mins.
Wipe out the (now empty) steak frying pan, then return to medium-high heat with a drizzle of oil.
Add the spring greens along with the water (see pantry for amount), cover with a tight-fitting lid and cook until wilted, 5-6 mins. Add the peas and cook for 1 min more. Season with salt and pepper.
Stir in another knob of butter and season with salt and pepper.
When everything's ready, reheat your garlic butter sauce if needed and stir through the parsley.
Transfer the pork steaks to your plates and serve the cheesy chips, spring greens and peas alongside.
Spoon the garlic butter sauce over the steaks to finish.
