topBanner
Pork Steaks and Apple & Sage Glaze

Pork Steaks and Apple & Sage Glaze

with Cheesy Cavolo Nero Champ

Read more

These delicious Pork Steaks and Apple & Sage Glaze have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories
Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Spring Onion

30 grams

Cheddar Cheese

(ContainsMilk)

2 unit(s)

Pork Loin Steak

100 grams

Cavolo Nero

10 grams

Chicken Stock Paste

50 grams

Apple and Sage Jelly

Not included in your delivery

50 milliliter(s)

Water for the Glaze

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1987 kJ
Energy (kcal)475 kcal
Fat12.0 g
of which saturates5.0 g
Carbohydrate57 g
of which sugars17.0 g
Protein39 g
Salt1.39 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Grater
Frying Pan
Plate
Colander
Potato Masher
Lid
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

2

Meanwhile, roughly chop the parsley (stalks and all). Trim and thinly slice the spring onion. Grate the Cheddar cheese.

3

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Once hot, add the pork steaks. Cook until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 6-8 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.

4

When the potatoes are almost ready, add the cavolo nero to the pan. TIP: Discard any tough stalks from the cavolo nero. Push it down to submerge in the water, bring back to the boil and cook until tender, 5-6 mins. Drain the potatoes and cavolo nero in a colander, then return to the pan off the heat. Add a splash of milk and a knob of butter (if you hav any) and mash until smooth. Stir in the cheese and spring onion. Taste and season with salt and pepper if needed. Cover with a lid to keep warm.

5

Once the pork is out of the pan, add the water (see ingredients for amount), apple and sage jelly and the chicken stock paste. Mix together, bring to the boil then lower the heat and simmer until the glaze has thickened, 1-2 mins. Mix in parsley, then remove from the heat.

6

Spoon the cavolo nero champ onto your plates. Slice the pork thinly and arrange on top. Spoon the apple and sage glaze over the pork to finish. Enjoy!