This is a recipe that I came across on the BBC Food website. It was put on there by Hazel Aubery-Wade who I know very little about. I can tell you this, she knows a good pork recipe and there are 3 of her recipes in total on the site, one starter, one main and a dessert. You can find them all here.
For the Pork Steaks
- 1 tbsp olive oil
- 2 x 140g pork loin steaks (boneless)
- 1 dessert apple, peeled, cored and thinly sliced
- 125g Danish Blue cheese
For the Sautéed Cabbage
- 12.5g butter
- 1 tsp olive oil
- 3 ripe tomatoes, chopped
- 1 small onion, sliced
- 1 clove garlic, sliced
- 1/2 sweetheart cabbage, shredded
Method of Preparation:
- For the pork steaks, heat the olive oil in a frying pan over a medium heat and add the pork steaks. Fry the pork steaks for 2-3 minutes on each side, until golden-brown on each side and completely cooked through, then remove from the heat.
- Layer the apple slices over the pork steaks and crumble the cheese over the top of the apples.
- Place under a grill at its highest setting and cook for 3-4 minutes, or until the cheese has melted and has started to bubble.
- For the sautéed cabbage, heat the oil and butter in a separate pan over a medium heat. Add the tomatoes, onions and garlic and cook for 5-7 minutes.
- Add the shredded cabbage and cook for a further 1-2 minutes, until the cabbage has just begun to wilt. Season, to taste, with salt and freshly ground black pepper.
- To serve, place the pork steaks onto plates and add a spoonful of sautéed cabbage to each.
The original recipe calls for a root vegetable mash as well. I don’t think it needs it. The pork and cabbage together create such a lovely marriage of flavours and textures I’d just leave it at that. Also, the recipe has twice the ingredients listed that we used for the cabbage but this has to be a mistake as the amount we made was just enough to go with a single steak each.
We were both in the kitchen for this one and between us it took about 20 minutes from start to finish, probably half an hour if I was on my own which is very reasonable for a very tasty mid week dish.