Pork Scotch Steaks with Thyme and Apple Remoulade

Pork Scotch Steaks with Thyme and Apple Remoulade

Ready in 35 minutes • Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, September 8, 2019.
Order Now
Order Now

Ingredients

Kumara

  • 400g kumara, diced

Pork

  • 1 pack pork scotch steaks
  • 1 Tbsp chopped thyme

Remoulade

  • 1/2 cabbage, shredded until you have 2 cups worth
  • 1 apple, thinly sliced
  • 1/2 fennel bulb, thinly sliced
  • 1/2 telegraph cucumber, cut in half & thinly slice
  • 2 Tbsp mayonnaise
  • 1 tsp mustard

Gravy

  • 1 Tbsp flour
  • 1/2 cup chicken stock

Steps

  1. Preheat oven to 220°C. Prep & cook kumara. Toss kumara on a lined tray with a drizzle of oil. Season and roast for about 25 minutes, until tender and golden.
  2. Prep pork. Pat pork dry and toss with thyme and a drizzle of oil. Season.
  3. Prep & make remoulade. Place remoulade ingredients and a drizzle of vinegar in a bowl and toss to combine. Season to taste.
  4. Cook pork. Heat a drizzle of oil in a fry pan on medium-high heat. Cook pork for about 3-4 minutes, each side, or until just cooked through. Rest, covered, before thinly slicing. Reserve pan resting juices.
  5. Make gravy. Return pan to medium heat with a knob of butter. Melt butter, then add flour and cook, stirring, for 1-2 minutes until golden. Slowly pour in stock, whisking continuously. Add any pork resting juices, bring to a simmer, and cook for about 2 minutes, until thickened.
  6. Serve kumara and pork with gravy and remoulade on the side.

Nutritional Information

Energy 2657 kj
635 kcal
Protein 37.5g
Carbohydrate 68.8g
Fat 21.1g