Pork Loin Steaks with Cauliflower, Olives, and Spinach

Prepare Ingredients:

Wash the fresh produce. Cut cauliflower into 1-2 cm florets. Halve olives. While still in the pack, smash the pork lightly with a rolling pin to 1 cm thickness. Pat dry pork with paper towel. Season pork on both sides with salt and pepper.

Sauté Cauliflower:

Heat olive oil in a large pan or pot over medium-high heat. When oil is shimmering, add cauliflower and season with salt and pepper. Cook without moving until golden brown on the bottom, about 4 minutes.

Braise Cauliflower:

Flip cauliflower. Add olives, about ½ cup water, concentrated chicken stock and stir to combine. Cover and braise until cauliflower is tender, 4-6 minutes.

Cook Pork:

While cauliflower braises, heat olive oil in a medium pan over medium heat. When oil is shimmering, add pork and cook until golden outside and cooked through, about 3-4 minutes per side. If you have a thermometer the centre temperature should be 62-65°C.

Season Cauliflower:

When cauliflower is tender, uncover pan and add spinach and butter. Cook, stirring, until spinach is wilted, about 2 minutes. Taste and add salt and pepper as needed.

You Plate It:

Cut pork against the grain into 1 cm slices. Divide pork and vegetables evenly between plates. Enjoy!