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‘Valentine’ Garlic & Herb Pork Steaks with Pepper Sauce and Colcannon

'Valentine' Garlic & Herb Pork Steaks with Pepper Sauce served with Colcannon Mash, Cabbage and Beetroot  

'Valentine' Garlic & Herb Pork Steaks with Pepper Sauce and Colcannon Mash, Cabbage and Beetroot

Serves: 2

Cooking Time: 30 Minutes

 

 

 

Ingredients:

2 Lean Pork Loin or Leg Steaks 1/2" to 3/4" (1-2cm) thick 1 oz (25g)

Low Fat Garlic and Herb Cream Cheese

2 Sprigs of Sage

1 Pack (400g) Mash Direct Mash Potato

1 Peeled Clove of Garlic

1/2 Red and 1/2 Yellow Pepper

3 tbsp (45ml) Semi-skimmed Milk

1 Knob of Butter

Method:

1. Heat grill to gas mark 4-5/ 180C/ 350F. Place peppers under the grill and cook for 8-10 minutes each side, turning once. 

2. Place the Pork Steaks under the grill for 6-8 minutes each side. A couple of minutes from the end of cooking time, cover the tops of the Steaks with the cream cheese and sage and quickly place under the grill - keep an eye on them.

3. Heat the Mash Direct Mashed Potato - remove the sleeve, pierce the film lid several times and oven cook for 20 minutes approx. or microwave for 3 minutes approx. (microwave cooking times may vary) Serving Suggestion: Serve with Mash Direct Red Cabbage and Beetroot or Leek with a cheese sauce or our new Spicy Potato Wedges.                            



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