Pork Steaks and Peppercorn Sauce
with Mashed Potatoes and Broccoli
- Milk
Sage is always seen as the traditional herb to accompany pork but rosemary works beautifully too. Tonight's dinner combines these two complimentary ingredients with creamy mash and a piquant peppercorn sauce. Delicious!
Ingredients
450
Potatoes
200
Broccoli Florets
1
Echalion Shallot
2
British Pork Loin Steaks
½
Rosemary
1
Cracked Black Pepper
10
Chicken Stock Paste
75
Creme Fraiche
(Contains: Milk)
Not included in your delivery
100
Water for the Sauce
Utensils
Instructions
Preheat your oven to 200°C and put two large saucepans of water with 1/4 tsp salt in each on to boil for the potatoes and broccoli. Chop the potatoes into roughly 2cm chunks (peel first if you prefer). Halve, peel and chop the shallot into small pieces.
Pop the potatoes into one of the pans of boiling water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander and return to the pan off the heat, with a lid on (or cover with some foil).
While the potatoes cook, heat a drizzle of oil in a large frying pan on high heat. Season the pork with salt and pepper. Once hot, add the pork steaks to the pan. Cook until browned, 1-2 mins on each side. Transfer to a baking tray and top with the rosemary sprigs. Cook on the top shelf of your oven until cooked through, 6-8 mins. IMPORTANT: Wash your hands after handling raw meat. The pork is cooked when no longer pink in the middle. Once cooked, transfer the pork to a plate and cover with another plate or foil to rest.
Meanwhile, heat a splash of oil in your (now empty) frying pan on medium heat and add the shallot. Fry until soft, 3-4 mins. Add the crushed peppercorns to the shallot along with the chicken stock paste and water (see ingredients for amount). Bring to the boil and bubble away until reduced by half.
While the sauce is reducing, add the broccoli to your second pan of boiling water. Cook until tender, 4-5 mins - it should still have a bit of a bite. Once cooked, drain in the colander.
Stir the creme fraiche into the peppercorn sauce then take off the heat - add a splash of water if it's a bit thick. To serve, reheat the mash if necessary. Slice the pork steaks into four, then serve on a helping of mash with the peppercorn sauce spooned over and the broccoli alongside. Enjoy!
