Pork Steaks and Pear Signature Pan Sauce
with Herby Garlic Butter Crispy Potato Slices and Tenderstem® Broccoli
- Milk
- Egg
Add a fresh flavour to your plates with pears. Crunchy, tart and delicious, pears are a late summer-autumn fruit that's as easily eaten as a snack as it can be transformed by roasting, poaching or caramelising. Naturally high in fibre, this powerhouse fruit is worth celebrating.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Thyme
1 unit(s)
Pear
1 unit(s)
Garlic Clove
160 grams
Tenderstem® Broccoli
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
British Pork Loin Steaks
40 grams
Signature Sauce
Not included in your delivery
150 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Slice the potatoes into 1cm thick rounds (no need to peel).
Pop the potato rounds onto a large baking tray. Drizzle with oil, sprinkle over the dried thyme, 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 top shelf until golden, 25-35 mins. Turn halfway through.
While the potatoes roast, quarter the pear lengthways (no need to peel), remove the core and slice lengthways into 1cm slices.
Peel and grate the garlic (or use a garlic press).
Halve the Tenderstem® broccoli.
Put the broccoli onto a baking tray and drizzle with oil. Sprinkle over the hard Italian style cheese and season with salt and pepper.
When the oven is hot, roast on the bottom shelf until tender and crispy, 10-12 mins.
If you'd prefer to boil your broccoli, boil in step 5 while the sauce simmers, for 3-5 mins, until tender. Sprinkle the cheese over in step 6.
Next, 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 while you make the gravy. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.
While the pork steaks rest, return the (now empty) frying pan to a medium heat with a drizzle of oil.
Once hot, add the pear slices and fry until starting to soften, 3-5 mins.
Once softened, add the water (see pantry for amount) and signature sauce. Bring to a boil and simmer until the sauce has thickened and the pear slices are tender, 2-3 mins.
Add a splash of water if the sauce looks a little thick.
Once the potatoes are cooked, add the grated garlic and butter (see pantry for amount) to the potato tray. Toss the potato slices until the butter has melted and everything's coated.
When everything's ready, share the pork steaks, crispy broccoli and garlic butter potatoes between serving plates.
Spoon the pear gravy over the pork steaks to finish.
