Triple tested: This is a great alternative to a pork chop as there are no bones. Don’t overcook, or it’ll be tough. Brought to you by Essentials magazine
- 4x150g British free-range pork loin steaks
- Handful flat-leaf parsley
- Handful basil leaves
- 1 large courgette, sliced
- 200g tenderstem broccoli, sliced and blanched
- 150g baby leaf spinach
- 3tbsp olive oil
- 2 slices thick white bread, crusts removed and torn
- 4tsp green olive tapenade
- 2 cloves garlic, thinly sliced
- 25g Parmesan, shaved
- 750g potato wedges -
Heat grill to medium. Arrange the pork steaks between 2 sheets of clingfilm then, using a rolling pin, bash each to 11⁄2cm thick. Heat 1tbsp oil in a frying pan, add 2 steaks, season and cook for 2-3mins each side until golden. Cook remaining steaks and put on a baking tray.
In a food processor, whizz the bread with the parsley, basil and 1tbsp oil, then spread each pork steak with tapenade and top with the crumbs. Grill for 3-4 mins until the topping is golden and the pork cooked through.
Heat 1tbsp oil in a frying pan, fry garlic and courgette for 3 mins. Add broccoli and spinach, stir until tender. Sprinkle with Parmesan. Serve with the pork and wedges.
Top tip for making Herby pork steak
You can try this recipe using chicken breast or lamb chops too