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Pork Steak and Homemade Peppercorn Sauce
Pork Steak and Homemade Peppercorn Sauce

Pork Steak and Homemade Peppercorn Sauce

with Roast Potatoes and Broccoli

A steakhouse favourite, it's not only beef steaks that you can pair peppercorn sauce with. It only takes 10 minutes to prep the elements of this Pork Steak and Homemade Peppercorn Sauce - even making the sauce from scratch! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Family Friendly
High Protein
Allergens:
Milk

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.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Thyme

1 unit(s)

Echalion Shallot

½ unit(s)

Broccoli

2 unit(s)

British Pork Loin Steaks

1 sachet(s)

Cracked Black Pepper

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2156 kJ
Energy (kcal)515 kcal
Fat18.3 g
of which saturates9.6 g
Carbohydrate55.5 g
of which sugars8.2 g
Dietary Fibre8.8 g
Protein38.6 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Saucepan
Pan
Aluminum Foil
Colander

Instructions

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the dried thyme. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Prep Time
2

Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil for the broccoli.

Halve, peel and thinly slice the shallot.

Cut the broccoli into florets (like small trees), halving any larger ones.

Get Frying
3

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork 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: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Start your Peppercorn Sauce
4

While the pork is resting, return your (now empty) frying pan to medium heat with a drizzle of oil.

Once hot, add the shallot and cook until soft, stirring frequently, 3-4 mins.

Add the cracked black pepper, then stir in the chicken stock paste and water for the sauce (see pantry for amount). Allow it to reduce by half, 3-4 mins.

Veg Time
5

While the sauce simmers, add the broccoli to the pan of boiling water and cook until just tender, 3-5 mins.

Once cooked, drain in a colander and return to the pan to keep warm.

Stir the creme fraiche into the pan of sauce, bring back to the boil, then remove from the heat. Add a splash of water to loosen if needed.

Serve Up
6

When everything's ready, slice the pork steaks widthways and serve on your plates with the broccoli and roast potatoes alongside.

Spoon the peppercorn sauce over the pork to finish.

Enjoy!

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