Our pork steaks are tenderised and coated in dried dill before being pan-fried. Leafy cavolo nero or ‘black kale’ is one of our favourite greens; it's iron-packed and sligthly bitter, counterbalancing the cheesy, parsnip and mustard mash beautifully.
Prep Time
40 min
Cuisine
British
Use within
5-6 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (mustard, sulphites, gluten, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Combine the dried dill, half of the mustard & 3 tbsp (6 tbsp) of olive oil in a large mixing bowl
Season with 1/2 tsp (1 tsp) of salt and plenty of pepper to your taste
Add the pork loin steaks, coat evenly and set aside
Prepare 2 (4) A4 size pieces of clingfilm
2
Lay the pork loin steaks on top of 1 (2) piece(s) of clingfilm, with ample space between them
Add any left over mustard mixture on top of each steak
Cover the steaks with the remaining cling film
Bash with the bottom of a spare pot or rolling pin to 1 1/2cm thickness and set aside until step 5
3
Boil a kettle
Peel the parsnips, cut in half lengthways and chop into pieces (approx. 1cm)
Add the parsnip and a pinch of salt (optional) to a pot of boiling water and boil for 10-15 min or until you can pierce them easily with a fork
4
Meanwhile, grate the cheddar
Crush, peel and chop (or grate) the garlic finely
Tear the cavolo nero leaves from the tough inner stalk and discard the stalks
Roll or bunch up the leaves and cut into bite-size pieces
5
Add 1-2 tbsp of olive oil to a pan on a medium-high heat
Once the oil is hot, hold the strip of fat from the pork steaks against the pan, keeping them steady with tongs for 1 min, or until the fat is melted and golden brown
Then lay the steaks flat and cook for 3 min on each side or until cooked through
6
Remove the pork steaks from the pan, cover and leave to rest for 5 min, reserving the pan for step 7
Drain and return the cooked parsnip to the cooking pot, add 1-2 tbsp of butter, a splash of milk, the remaining mustard and the grated cheese
Mash and season to your taste with salt and pepper, then cover until serving
7
Return the reserved pan to a medium heat and add 1-2 tbsp of olive oil
Once hot, add the garlic and cook for 30 sec, stirring constantly
Add the cavolo nero and lower the heat to low
Add up to 200ml (300ml) of water and cook for 3-4 min or until wilted and tender
Add any resting juices from the meat and mix through
8
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