Pork Steaks in Mustard Cream Sauce with Veg & Smashed Potatoes
- Prep time: 40 minutes
- Calories: 560
- 300 g of Chat Potatoes
- 1 Small Bunch of Thyme
- 1 Tbsp of Whole Grain Mustard
- 4 Tbsp of Thickened Cream
- 2 of Pork Loin Steaks
- 150 g of Green Beans
- 2 of Red Beetroot
Prepare Smashed Potatoes:Preheat oven to 220°C. Prick a few holes into each potato and steam until softish (but not extremely soft). We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 8 minutes.
Roast Smashed Potatoes & Beets:Peel and slice beetroot into 1 cm thick slices, place on a lined baking tray. Drain the steamed potatoes, add to the baking tray. Gently push down on the potatoes so they collapse. Drizzle with oil and half the thyme. Bake 15-20 minutes until potatoes are golden, the bottoms are crispy and the beetroot is cooked through.
Cook Pork:While still in the pack, smash the pork lightly with a rolling pin to 1 cm thickness. Pat pork dry with paper towel. Heat oil in a medium non-stick frypan over medium heat. Add the pork and cook, for about 2-3 minutes each side or until cooked through. Bring a large pot of water to a boil over high heat (for step 5).
Prepare Mustard Sauce:Remove pork from frypan, set aside to rest. Reduce heat to low. Add approximately 1⁄3 cup of water to the frypan to deglaze, stirring to loosen any bits stuck to the bottom. Add any juices from the resting pork, simmer until reduced by over half. Add mustard and cream and stir. Season with salt and pepper, then scatter over remaining thyme.
Blanch Green Beans:Trim the ends off the green beans. Add a generous pinch of salt and the green beans to the boiling water. Cook until bright green and just tender, about 2 minutes (or to your preferred doneness). Drain and season with salt and pepper. Add butter if desired.
You Plate It:Divide pork and mustard cream sauce between plates. Serve with the smashed potatoes, roasted beets and green beans. Enjoy!