Foodie Friday: Peachy Pork Steaks with Buttery Mash

Peachy_pork_steaks(Serves 4)

Ingredients:
1 tbsp olive oil
4 thin-cut boneless pork loin steaks, trimmed of any fat
2 fresh peaches, de-stoned and cut into wedges
1 red onion, cut into wedges
2 tbsp white wine vinegar
2 x 400g packs ready mashed potato
A small handful of fresh basil, leaves picked, washed and torn

Method:
1. Preheat the oven to 200C, fan 180C, gas 6. Heat the oil in a large lidded flameproof casserole over a medium-high heat. Season the pork on both sides with black pepper, then add to the casserole and cook for 3 minutes each side until browned. Transfer to a plate and keep warm.
2. Add the peaches to the casserole along with the onion, vinegar and 1 tbsp cold water. Season with freshly ground black pepper and cook, stirring, for 1 minute.
3. Return the pork (with any juices) to the casserole. Put the lid on and transfer to the oven. Roast for 8 minutes until the pork is cooked through with no pink remaining and the peaches are just tender.
4. While the pork is in the oven, cook the mash according to pack instructions.
5. Sprinkle the basil over the casserole and serve with the mash on the side.

Cook’s Tip: Make a gravy from the pan juices by adding some fresh apple juice to the casserole and thickening with 1 tsp cornflour.

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