Juicy pork steaks served in a lovely tarragon gravy served with golden potato wedges and a crispy side salad.
1 Lebanese cucumber
2 carrots (we used purple carrots)
600g (free-range) pork steaks
75g Philadelphia cream cheese
From your pantry: oil, salt, pepper, dried rosemary + tarragon, chicken stock cube, soy sauce
This recipe is Gluten-free.
Substitute pork steaks for chicken tenderloins or schnitzels if you prefer.
1. Set oven to 220°C.
2. Cut potatoes into wedges.
Toss with 1 tsp rosemary, oil, salt and pepper on a lined oven tray.
Roast for 25 minutes, or until crunchy and golden.
3. Slice pear and cucumber.
Use a peeler to ribbon carrots.
Trim and roughly chop lettuce.
Toss in a bowl and dress with 1 tbsp olive oil and 1/2 tbsp vinegar if you desire.
4. Heat a large frypan over medium-high heat.
Rub steaks with oil and season with salt and pepper.
Cook for 2-3 minutes on each side, or until almost cooked through.
Set aside on a plate, keep pan over medium heat.
5. Dice and add cream cheese to pan with 1/2 cup water.
Cook over low heat, stirring until combined.
Add another 1/2 cup water, 1 crumbled stock cube, 2 tsp tarragon and 2 tsp soy sauce.
Simmer for 3-4 minutes.
6. Return pork steaks to pan and warm through.
Remove from heat and adjust seasoning with salt and pepper to taste (if needed).
7. Serve pork steaks and tarragon sauce accompanied by wedges and salad.