I seem to have posted a lot
of recipes recently for pork steaks. There can only be one reason for
it and that's because they have been good value or in another word –
reduced! As I have previously demonstrated there is not only more than
one way to cook a pork steak but also plenty of ways to add extra
flavour. I will admit this isn't much of a looker but Master
JibberJabber liked it so much that he asked for seconds (thankfully
on this occasion there was a spare one leftover). The topping is
quite runny so make sure your baking tray has a rim around it. If you
have any leftover topping it makes an excellent filling for jacket
potatoes the next day.
Serves 4
Equipment: Rimmed
baking tray
Ingredients
4 Pork steaks
200g tub crème fraîche
( I used a half fat version)
2tsp
(10ml) Dijon mustard
1oz
(28g) Mature Cheddar cheese
Method
1. Pre-heat
the oven to 180°C/Gas
mark 4
2. Lay
the pork steaks on the baking tray and cook in the oven for 15
minutes.
3. Meanwhile
mix together the crème fraîche,
mustard and cheese.
4. Take
the baking tray out of the oven and drain off any fat.
5. Spread
some of the mixture over the top of the pork steaks and cook in the
oven for a further 10 minutes.
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