Sun-Dried Tomato Pork Cutlet With Buttered Potatoes & Braised Greens inspired by Dexter’s Opening Credits
Dexter Opening Credits, Dexter eats a ham steak. (41 seconds)
Cook up a killer dinner with this hearty weeknight winner, inspired by Dexter. You’ll pan-fry juicy pork cutlets until golden before smothering them in a speedy sun-dried tomato sauce. Serve with buttery potatoes and braised spring greens for a dinner to die for.
For 2 people [double for 4]
- 1 brown onion
- 1 garlic clove
- 30g balsamic sun-dried tomato paste
- 2 x 150g British pork loin steaks
- 150g spring greens
- 400g waxy potatoes
You’ll also need
- Butter, pepper, salt, vegetable oil
Cooking instructions 20 mins
For 2 people [double for 4]
Boil half a kettle and take your steaks out of the fridge, open the packet and let them adjust to room temperature. Peel and finely slice the brown onion[s]. Heat a large, wide-based pot with a drizzle of vegetable oil over a medium heat. Once hot, add the sliced onion and cook for 2-3 min or until starting to soften.
Meanwhile, wash the spring greens then pat dry with kitchen paper, then rip the leaves off the spring greens (discard the tough stalks) then layer the leaves over each other, roll them up and slice into thin strips. Peel and finely slice (don’t chop!) the garlic. Once the onion has softened, add the sliced garlic and sliced spring greens with 150ml [250ml] boiled water and a generous pinch of salt, then cook for 10 min or until tender – these are your braised greens.
Cover the pork loin steaks in cling film and bash them with a rolling pin until evenly flattened to approx. 1cm in thickness. Season on both sides with a generous pinch of salt and pepper.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seasoned pork and cook for 4-5 min on each side or until golden and cooked through (no pink meat!) – these are your pork cutlets. Once cooked through, transfer the cooked steaks to a clean board, cover with a clean tea towel and leave them to rest.
While the pork is cooking, reboil half a kettle. Add the waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork. Put the bowl in the microwave for 4-5 min [6-8 min] or until the potatoes are very tender.
While the pork is resting, return the reserved pan to a medium heat with a knob of butter. Once melted, add the balsamic sun-dried tomato paste with 75ml [120ml] boiled water and a generous pinch of salt and pepper. Cook for 1-2 min or until thickened – this is your balsamic sun-dried tomato pan sauce.
Once the potatoes are tender, add a knob of butter with a pinch of salt and pepper. Give everything a good mix up – these are your buttered potatoes. Slice the rested pork cutlets on the clean board. Serve the sliced pork cutlet over the braised greens and drizzle over the balsamic sun-dried tomato pan sauce.Serve the buttered potatoes to the side and enjoy!