Pork Steak
with Creamy Mash and Peppercorn Sauce
Sage is always seen as the traditional herb to accompany pork but rosemary works beautifully too. Tonight's dinner combines these two complimentary flavours with creamy masha and a piquant peppercorn sauce. Delicious!
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.
Ingredients
2
Red Potato
2
Broccoli
2
Echalion Shallot
4
Pork Chops
4
Rosemary
2
Black Peppercorns
1
Chicken Stock Pot
1
Creme Fraiche
(Contains Milk)
Not included in your delivery
200
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put two Large Saucepans of water with a pinch of salt on to boil for the potato and broccoli (one with a Lid or some Foil). Peel the potato and chop into roughly 2cm cubes. Separate the broccoli into florets (mini trees). Halve, peel and finely chop the shallot
Pop the potato into one of your pans of boiling water with a pinch of salt for 15-20 mins. TIP: The potato is cooked when you. Drain in a colander then return to the saucepan, off the heat, with the lid on (or cover it with some foil).
Rub a little olive oil into each pork loin steak and season with a pinch of salt and a grind of black pepper. Put a frying pan on high heat. When hot, fry the pork for 1-2 mins on each side. Transfer to a baking tray, top with the rosemary sprigs and cook on the top shelf of your oven for 10 mins. TIP: The pork is cooked when it is no longer pink in the middle. Remove from the oven, cover with foil and set aside to rest.
Meanwhile, heat a splash of oil in your (now empty) pan and add the chopped shallot. Fry until soft, about 4 mins. Put the black peppercorns in a freezer bag and lightly crush them using a heavy pan. Add them to the shallot along with the chicken stock pot and water (amount specified in the ingredients list). Bring to a simmer and bubble away until reduced by half (add a splash of water if it goes too far!).
While the sauce is reducing, add the broccoli and a pinch of salt to your second pan of boiling water. Cook for 4 mins - it should still have a bit of firmness! Drain in a colander.
Season the potato with salt and black pepper and mash with a fork or potato masher until smooth and creamy. Add a splash of milk and some butter (if you have any). Stir the crème fraîche into the peppercorn sauce and warm through gently. Serve the creamy mash topped with the pork loin steaks and peppercorn sauce, with some broccoli alongside. Enjoy!
