Local Life - St Helens - September 2020

18
READY
in 35 mins
Serves 4
Peppered pork steaks
with sautéed vegetables
Pork steaks are great value and quick to cook.
Try them with this tasty vegetable and apple topping for a filling meal.
Ingredients
4 thick-cut pork steaks
2 tsp coarsely ground black pepper
1 tsp dried thyme
1 tsp dried oregano
1 large parsnip, peeled and diced
2 small turnips, peeled and diced
1 tbsp olive oil
15g butter
1 onion, roughly chopped
1 large apple, peeled, cored and diced
100ml apple juice
1 tsp Dijon mustard
TIP: You can use butternut squash or
courgette instead of the parsnip and
turnips – you won’t need to parboil them
before sautéing.
Method
1 Place the pork steaks in a shallow dish. Mix together the pepper, thyme
and oregano, and sprinkle half the mixture over the pork steaks, turning
to coat. Set aside.
2 Parboil the diced vegetables in a pan of lightly salted boiling water for 2
minutes. Drain well. Heat the oil and butter in a heavy-based frying pan
over a medium heat. Add the onion and vegetables and sauté for 6-8
minutes until almost tender, stirring frequently.
3 Meanwhile, heat a griddle pan over a high heat. Add the pork steaks
and cook for 4-5 minutes on each side, or until seared and just cooked
through. Remove from the pan, cover tightly with foil and rest for 10
minutes.
4 Add the diced apple to the sautéed veg and cook for a further 3-4
minutes until tender and golden, then stir in the remaining pepper
and herb mix along with the apple juice and mustard, and bring to the
boil. Simmer for 2-3 minutes until the liquid has reduced by half. Adjust
seasoning to taste. Serve the pork steaks topped with the sautéed veg
and any pan juices.