Tuscan Pork Steaks
So this week my butcher had some lovely looking pork loin steaks on his counter and I simply had to buy them. To go alongside, I decided to take an Italian route - specifically taking inspiration from Tuscany - with capers, balsamic vinegar, lemon and garlic taking centre stage.
I've always thought that pork, and in particular the loin and chops, are vastly underrated here in the UK. We have sausages and bacon for breakfast every now and then and roast pork on a Sunday sometimes but never regularly and hardly ever midweek. Well that is about to change, as this recipe is not only a shining example of how easy pork is to cook but it's also full of flavour and incredibly healthy whilst not breaking the bank!
Tuscan Pork Steaks
Serves 2
oil
3 garlic cloves, finely chopped
4 plum tomatoes, chopped
1 tbsp balsamic vinegar
½ lemon, zested and juiced
1 tbsp small capers
150g spinach or kale, stalks removed and roughly chopped
400g tin butterbeans, rinsed and drained
2 pork loin steaks
sea salt and freshly ground black pepper
Heat 1 tsp oil in a frying pan over a high heat, and fry 2 of the garlic cloves for a minute until fragrant. Add the tomatoes, vinegar, lemon zest and capers and stir fry for 2-3 minutes, then lower the heat and leave to simmer until most of the liquid has evaporated (about 15 minutes).
In another pan, fry the remaining garlic in 1 tsp of oil. Add the greens, butterbeans and the lemon juice to wilt the greens. Season well.
Season the pork steaks all over then place fat side down in a frying pan or griddle over a high heat. Let the fat render down and crisp up for around 3-4 minutes then cook for a futher 4 minutes or so on each side until cooked through. This will depend on the thickness of the steaks.
Taste the tomato sauce and then season accordingly. Divide the greens and beans between two plates or bowls. Top with the pork steaks and serve the tomato sauce alongside.
I've always thought that pork, and in particular the loin and chops, are vastly underrated here in the UK. We have sausages and bacon for breakfast every now and then and roast pork on a Sunday sometimes but never regularly and hardly ever midweek. Well that is about to change, as this recipe is not only a shining example of how easy pork is to cook but it's also full of flavour and incredibly healthy whilst not breaking the bank!
Tuscan Pork Steaks
Serves 2oil
3 garlic cloves, finely chopped
4 plum tomatoes, chopped
1 tbsp balsamic vinegar
½ lemon, zested and juiced
1 tbsp small capers
150g spinach or kale, stalks removed and roughly chopped
400g tin butterbeans, rinsed and drained
2 pork loin steaks
sea salt and freshly ground black pepper
Heat 1 tsp oil in a frying pan over a high heat, and fry 2 of the garlic cloves for a minute until fragrant. Add the tomatoes, vinegar, lemon zest and capers and stir fry for 2-3 minutes, then lower the heat and leave to simmer until most of the liquid has evaporated (about 15 minutes).
In another pan, fry the remaining garlic in 1 tsp of oil. Add the greens, butterbeans and the lemon juice to wilt the greens. Season well.
Season the pork steaks all over then place fat side down in a frying pan or griddle over a high heat. Let the fat render down and crisp up for around 3-4 minutes then cook for a futher 4 minutes or so on each side until cooked through. This will depend on the thickness of the steaks.
Taste the tomato sauce and then season accordingly. Divide the greens and beans between two plates or bowls. Top with the pork steaks and serve the tomato sauce alongside.
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