Creamy Mustard-Chive Pork Steak With Crushed Potatoes

Updated at: Sat, 06 Jan 2024 19:24:39 GMT

Step 1

Get all your ingredients and equipment ready. Skim through these steps, then wash your fruit and veg. Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min).

Step 2

Boil half a kettle. Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat. Pat the pork loin steaks dry with kitchen paper and rub them with a little vegetable oil and salt on both sides. Once hot, add the steaks and cook on one side for 3 min or until browned.

Step 3

Meanwhile, add the waxy potatoes to a heatproof bowl, then cover with cling film and pierce a few holes in the top with a fork. Put the bowl in the microwave for 2 1/2 min / serving, or until the potatoes are fork-tender.

Step 4

Top, tail and slice the leek into chunky rounds. Wash to remove any grit from between the leaves. Chop the chives finely

Step 5

Once the pork steaks are browned on one side, reduce the heat to medium-high, flip them and cook 1 min further. Dissolve the chicken stock mix in boiled water. Add the chicken stock and sliced leeks to the pan and cook, covered, for 4 min or until the pork is cooked through (no pink meat!)

Step 6

Once the potatoes are tender, add a knob of butter with a pinch of salt and pepper and roughly crush with a fork - these are your crushed potatoes. Wash the rocket, then pat it dry with kitchen paper.

Step 7

Once the pork steaks are cooked through, add the wholegrain mustard (not a mustard fan? Go easy!), the soft cheese and chopped chives and cook, uncovered, for 1 min further or until the sauce has thickened.

Step 8

Serve the pork steaks with the crushed potatoes and rocket to the side. Spoon the mustard-chive sauce all over. Enjoy!

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Delicious

Easy

Go-to

Under 30 minutes