Herbed Pork Steak with Tomato Veggie Rice and Parsley Drizzle
Servings Prep Time
2People 10Minutes
Cook Time
40Minutes
Servings Prep Time
2People 10Minutes
Cook Time
40Minutes
Ingredients
Instructions
  1. Boil your kettle. Halve, peel and thinly slice the shallot. Slice the mushrooms. Remove the ends from the courgette, halve lengthways and chop into 1cm chunks. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Pour the boiling water into a measuring jug and stir in the stock pot.
  2. Pop the pork steaks in a mixing bowl and season with salt and pepper. Drizzle on some olive oil and sprinkle on half the rosemary. Rub the rosemary oil into the pork with your fingers and keep to one side. Finely chop the parsley (stalks and all). In a small bowl, mix the parsley with the balsamic vinegar and olive oil. This is your parsley drizzle.
  3. Heat a splash of oil in a large saucepan over medium-high heat. Add the mushrooms and cook until almost browned, stirring occasionally, 5 mins. Add the shallot, tomato purée and remaining rosemary and cook for another 2-3 mins, stirring often. Stir in the basmati rice and then pour in the stock. Bring to a simmer, lower the heat to medium, cover and leave to cook for 10 mins.
  4. Five mins into the rice cooking time, add the courgette to the pan, quickly replace the lid and continue cooking for another 5 mins. When the rice has cooked for 10 mins total, remove from the heat and set aside (still covered) for another 10 mins. The courgette and rice will finish cooking in its own steam.
  5. While the rice cooks, heat a frying pan over medium-high heat and when the pan is hot, carefully lay in the pork steaks. Brown for 2 mins on each side and then lower the heat to medium. Cook until the pork is no longer pink in the middle, another 8 mins, turn every couple of mins. When the pork is cooked, remove from the heat and wrap loosely in foil to rest and keep warm.
  6. To serve, fluff up the rice with a fork and season to taste with salt and pepper. Share between your plates. Slice the pork steaks and lay on top. Add any resting juices from the pork to the parsley drizzle and spoon this over the pork. Enjoy!

Share this:

Like this:

Like Loading...