Pork Steaks and Peppercorn Sauce

Pork Steaks and Peppercorn Sauce

with Mashed Potatoes and Broccoli

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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!

Tags:WW ApprovedUnder 600 calories

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

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


200 grams

Broccoli Florets

1 unit(s)

Echalion Shallot

2 unit(s)

Pork Steak

½ bunch(es)


1 sachet

Cracked Black Pepper

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche


Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2097 kJ
Energy (kcal)501 kcal
Fat19.0 g
of which saturates10.0 g
Carbohydrate46 g
of which sugars6.0 g
Protein39 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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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!