Tuesday 21 February 2017

Crème fraîche and mustard pork steaks

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


4 Pork steaks
200g tub crème fraîche ( I used a half fat version)
2tsp (10ml) Dijon mustard
1oz (28g) Mature Cheddar cheese


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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