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Pork Steaks and Mustard Chive Sauce

Pork Steaks and Mustard Chive Sauce

with Roast Potatoes, Honeyed Carrots and Radishes

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This delicious Pork Steaks and Mustard Chive Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories
Allergens:MustardSulphitesMilk

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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

2 unit(s)

Carrot

100 grams

Radishes

1 unit(s)

Red Onion

1 bunch(es)

Chives

2 unit(s)

Pork Steak

15 grams

Dijon Mustard

(ContainsMustard, Sulphites)

1 sachet

Chicken Stock

75 grams

Creme Fraiche

(ContainsMilk)

1 sachet

Honey

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2297 kJ
Energy (kcal)549 kcal
Fat19.0 g
of which saturates10.0 g
Carbohydrate62 g
of which sugars20.0 g
Protein37 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks 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, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

2

Meanwhile, trim the carrots then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Trim and halve the radishes. Pop the carrots and radishes onto another large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast on the top shelf of your oven until golden and tender, 20-25 mins. Turn halfway through.

3

While everything cooks, halve, peel and chop the red onion into small pieces. Roughly chop the chives (use scissors it easier).

4

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 to the pan. 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: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

5

While the pork rests, pop your (now empty) pan back on medium heat with a drizzle of oil. When hot, add the onion and cook until softened, 4-5 mins. Stir in the the water for the sauce (see ingredients for amount), mustard and chicken stock paste, then bring to the boil. Simmer until reduced by half, 2-3 mins. Stir through the creme fraiche and half the chives, bring back to the boil, then remove from the heat.

6

Once your veggies are roasted, drizzle the honey over the carrots and radishes, then stir to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Slice the pork steaks widthways, then serve on plates with the honeyed veg and roast potatoes alongside. Spoon over the sauce and finish with a sprinkle of the remaining chives.