Pork Steaks and Peppercorn Sauce
with Mashed Potatoes and Broccoli
These delicious Pork Steaks and Peppercorn Sauce have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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 war 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.
Ingredients
450
Potatoes
1
Broccoli
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
Nutritional information
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). Separate the broccoli into florets (like small trees). Halve any large florets. 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. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper. Cover with a lid to keep warm then set aside.
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 drizzle of oil in your (now empty) frying pan on medium heat. Add the shallot and stir until softened, 3-4 mins. Add the cracked black pepper, chicken stock paste and water for the sauce (see ingredients for amount). Allow it to reduce until thickened, 2-3 mins.
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!
