Griddled Pork Steaks & Herby Crushed Potatoes

Griddled pork steak and herby potatoesPork 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.

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