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Pork Steak

Pork Steak

with Creamy Peas and Roasted Potatoes

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This recipe gives our traditional mushy peas a delicious revamp. The easy to make mix of sweet peas with zesty lemon and crème fraîche make this a creamy, refreshing addition that you'll want to make again and again!


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)

New Potatoes

½ bunch(es)


1 pack(s)


1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 unit(s)


2 unit(s)

Pork Steak

1 pot(s)

Creme Fraiche

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2335 kJ
Energy (kcal)558 kcal
Fat29.0 g
of which saturates15.0 g
Carbohydrate41 g
of which sugars10.0 g
Protein36 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
Large Pan
Frying Pan
Instructionsarrow up iconarrow up icon

Cut the new potatoes in half (no need to peel) and pop on a baking tray. Pull the rosemary leaves from their stalks and finely chop the leaves (discard the stalks). Season with a generous pinch of salt, sprinkle over half the rosemary leaves and give the tray a good shake again. Drizzle over a glug of oil and shake. Roast on the top shelf of your oven for 30 mins or until golden.


Put a saucepan of water on high heat. Halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (use a garlic press if you have one). Finely chop the parsley. Zest the lemon on the fine side of the grater and keep to one side.


When the water is boiling add the peas. Cook for 3 mins. Drain into a sieve and keep to one side. Wipe out the pan and then pop it back on medium heat. Add a splash of oil and cook the onion for 5 mins. Next, add the garlic. Cook for 1 minute more. Add back the drained peas, stir well and then squeeze in a splash of lemon juice. Remove from the heat and keep to one side.


Heat a frying pan on high heat with a splash of oil. Season each pork steak with a pinch of salt and then sprinkle over the remaining rosemary and a little lemon zest per steak. Fry the pork for 5-6 mins on each side. Turn every minute or so to make sure it doesn't burn. You want the pork to be nicely caramelised so adjust the heat accordingly. TIP: The pork is cooked when it is no longer pink in the middle.


Allow the pork to rest on a chopping board for a few minutes before serving. Whilst the pork rests, pop the pan with the peas back on medium heat and add the crème fraîche. Gently bring up to the boil and then stir in the parsley. Season with a pinch of salt and a good grind of black pepper


Serve a generous amount of the roasted potatoes on each plate, pop a pork steak alongside and then finish with the creamy peas.