Braised lettuce? You mean you can cook with lettuce? Apparently so, and as it happens it was pretty successful 🙂 You get lovely crispy bits, soft juicy veg and a yummy gravy to pour over everything too.
On Friday night, we mooched over to our local for a couple of ciders and an entry into the meat raffle. We won a packet of 4 pork loin steaks, 2 of which are in my freezer and 2 of which are in my and A Man’s tummies. Owing to all of my recent impulse buying of really cheap groceries, there were a few things in my fridge which needed to be dealt with, including 3 little gem hearts, half a fennel bulb and a tub of reduced fat (thank goodness!) creme fraiche. What happened as a result of this cobbled together dinner was little short of bloody delicious! I’m pretty confident I did the pork justice as it was lovely and moist, and this would be a great main course if you had a couple of friends over for dinner and wine as it’s not hard work, but seems like it was. I also added a couple of slices of sad-looking salami to the veg pan – you can do the same if you like, or use bacon or lardons instead.
Pork Steaks with Creamy Mustard-Apple Sauce and Braised Lettuce
Pork loin steaks (or chops)
Little gem hearts
100ml good quality stock (I used some of the excellent ham stock which was sitting in my freezer)
150ml white wine
2 tsp wholegrain mustard
Juice of 1/2 lemon
New potatoes – I managed to buy some Jersey Royals for 9p 😀
- Melt some butter in an ovenproof pan. Cut the lettuce and fennel into wedges and the spring onions into long pieces and fry in the butter for a few minutes, stirring occasionally. Add the spring onions, stock, wine, mint and peas and place in a medium-hot oven. Check on it occasionally and switch the oven off if anything’s starting to go a little too brown.
- Put the new potatoes on to boil.
- Heat a little olive oil in a frying pan. Chop the onion into large dice and fry. Core the apples and slice into wedges (you can leave the skin on). Add to the onions and fry for a couple of minutes to brown. Push everything to the edges, and place the steaks in the pan. Cook for a couple of minutes to brown one side, and turn over.
- Add the mustard, creme fraiche and lemon juice to the pork pan and stir everything well. Cook for a further few minutes, until the pork is cooked all the way through. Serve immediately with the potatoes, braised veg and a glass of wine.