Pork used to be at the bottom of my favourite meats list, but recently I’ve grown to to love it… especially its price tag! Pork offers a variety of cuts and I wouldn’t hesitate to say its just as versatile as chicken !  If you can make it with chicken…I bet you can make it with pork!

So its late Sunday afternoon, after a cold but lovely walk with our friends, their kiddies and the dogs AND missing lunch we were pretty famished! – Ooops! We didn’t go shopping! So we nipped into our ‘local’ well known supermarket store and the only meat on offer… pork steaks..discounted! So I picked up the last pack for a mere £1.40 – beat that chicken! Anyway I digress…  So here’s what I whipped up for dinner…

Ingredients (Serves 2)

2 Pork Steaks – Make sure these are at room temperature before you start cooking them this will help keep them tender
New potatoes – Or any that don’t have too thick skins, as many as you like
Parsley – a good handful fresh or frozen chopped
Dill – Around a table spoon again fresh or frozen chopped
Mushrooms – a handful quartered
Salt & Pepper
Olive oil

1. Potatoes – Leaving the skin on, cut your potatoes in to large bite size chunks – a new potato cut in half is about right. Pop them in a pan of salty cold water and put on the hob (put the lid on-  it will boil quicker and save energy!)
2. Pork –  Here’s the fun bit, especially if you’re feeling particularly stressed! Lay the steaks on a chopping board, using a meat tenderiser or a rolling pin wrapped in clingfilm – give the steaks a good few whacks! This helps soften the meat. Drizzle with olive oil and season, turn over and repeat. Put your griddle on a high heat.
3.  Pork – pop the steaks on the griddle, after a minute or so turn down the heat so they don’t burn,  this is how you get those griddle marks.
4. Mushrooms – Put them around the pork steaks and fry them a little in the juices
5. Potatoes – Your potatoes should be ready, you want them to be well cooked. Strain them, put them back in the pan, add a good glug of olive oil, salt, pepper and the chopped herbs. Put the lid on and give them a good shake.
6. Pork – Turn the steaks over and griddle them for a few minutes longer.
7. Serve –  Plate it all up! Drizzle with the juices from the griddle pan and add whatever veg you want if you fancy it.
8. Enjoy!

Tip: I had mine with sauted garlic spinach and a quick white wine and mustard sauce.