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Herby Pork Steaks & Mash

Herby Pork Steaks & Mash

Rating
4rating out of 5

(684 reviews from our customers)

Prep Time

40 min

Cuisine

British

Use within

5-6 days

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

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
parsnip
300g parsnips
dried-dill
1 tbsp dried dill
garlic-clove
1 garlic clove
Wholegrain-mustard
2 tbsp wholegrain mustard †
pork loin steaks (2018)
2 British pork loin steaks
cavolo-nero
150g cavolo nero
Cheddar-cheese
40g Irish mature cheddar †
You Will Need
Butter, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 300g parsnips
  • 1 tbsp dried dill
  • 1 garlic clove
  • 2 tbsp wholegrain mustard<span class="strong">†</span>
  • 2 x 150g British pork loin steaks
  • 150g cavolo nero
  • 40g cheddar cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 490 kJ
117 kcal
2064 kJ
493 kcal
Fat
of which saturates
6.2 g
2.3 g
25.9 g
9.6 g
Carbohydrate
of which sugars
5.2 g
2.5 g
21.9 g
10.7 g
Fibre 2 g 8.5 g
Protein 10.5 g 44.1 g
Salt 0.28 g 1.16 g
*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.
Ingredients contain
300g parsnips
parsnips
1 tbsp dried dill
dried dill
1 garlic clove
garlic
2 tbsp wholegrain mustard
water, alcohol vinegar (27%), mustard seeds, husks, salt, citric acid, natural flavours, potassium metabisulphite (sulphites), spice (turmeric)
2 x 150g British pork loin steaks
pork (100%)
150g cavolo nero
cavalon nero(100%)
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
Allergens
  • 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 Herby Pork Steaks & Mash

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 Herby Pork Steaks & Mash

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 Herby Pork Steaks & Mash

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 Herby Pork Steaks & Mash

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 Herby Pork Steaks & Mash

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 Herby Pork Steaks & Mash

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 Herby Pork Steaks & Mash

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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Serve the pork over the parsnip mash, with the cavolo nero to the side

Enjoy!

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