Cheesy Pork Steaks with Braised Veggies

Happy New Year everyone!

Slightly late I know, but life has been very busy in the recipeforprocrastination household!  We returned to our parents’ houses over the New Year and had to make a very cold dash back before I started work yesterday at 10am, so neither of us could be bothered to cook last night.  Frozen duck chowder made everything better!

This was a bit of a thrown together dinner, and would have gone much better with mash or new potatoes, but the roasties still in the freezer from our Christmas dinner with friends made my life significantly simpler!  Pork topped with cheese and apple is something my mum has been doing for years and a particular favourite of both mine and A Man.  Today I decided to just mix some home-made apple chutney in with the grated cheese (cheddar with black pepper) and it worked rather nicely.  Topping pork when oven cooking/grilling is a very good way to keep the meat moist.

Did anyone have anything fancy for their New Year’s dinners?

Love love

Gemma xx

Cheesy Pork Steaks with Braised Veggies

You can't really tell from this photo, but the veg were really nice vibrant colours

1 Pork Shoulder Steak per person
Apple juice or cider
Grated cheese (cheddar is good, but use your favourite)
Thinly sliced apple and onion or a couple of spoons of apple chutney

Olive Oil
Butter
Onion, roughly chopped
3 cloves garlic, roughly sliced
1/2 dessert spoon honey
Carrot, peeled and chopped
Parsnip, peeled and chopped
Brussels Sprouts, peeled and halved
Herbs
Vegetable Stock Cube
Apple Juice
Cider Vinegar

  1. Place the pork in a tightly fitting oven-proof dish and add enough apple juice to cover the base and come about 1/3 up the side of the meat.  Place in the middle of a medium-hot oven.
  2. Heat some olive oil and a little butter in a pan, and fry the onion and garlic until it begins to soften.  Mix in the honey and add the carrot and parsnip.  Cook on a medium hob for around 5 minutes.
  3. Add the sprouts to the veg and stir well to coat in the oil mixture.  Cook for a few minutes, shaking occasionally.  You want the sprouts to be cooked through, but still al dente so keep an eye on them.
  4. Remove the pork from the oven and pour any remaining juice into the veg pan.  Coat the pork in the cheese and apple mixture and replace in the oven.
  5. Crumble a stock cube into the veg with some herbs of your choice and stir well.  Add apple juice and cider vinegar a little at a time.  This sauce will double up as your gravy as well as to cook the veg in, so taste it and add anything else you think it needs.
  6. Remove the pork from the oven once it has cooked through, and the cheese has melted and started to brown.  Serve with the braised veg and a potato side of your choice.

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