Rosemary pork steaks with roast root vegetables

Meat
30 Min
very easy
4 People
Rating starstarstarstarstar
Juicy pork steaks cooked in a pan with rosemary, alongside golden roast vegetables and a crisp cos, apple and walnut salad.
1. Set oven to 220ºC.
 Dice potatoes and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until golden.

2. Roughly chop lettuce leaves. Slice apples and celery. Roughly chop walnuts. Toss together in a large bowl with olives.

3. Combine 1/2 tbsp maple syrup, 1 tbsp mustard, 1 tbsp vinegar and 3 tbsp olive oil in a bowl. Set aside.

4. Chop rosemary leaves. Combine with 1 tbsp oil, salt and pepper. Rub over pork steaks. 
Heat a frypan over medium-high heat. Cook pork for 4-5 minutes each side until cooked through.

5. Divide roast potatoes, salad and steaks among plates. Drizzle with dressing to taste.

NOTES
You could also mash the potatoes for a side instead of roast them.
No pork option - pork steaks are replaced with chicken schnitzels. Cook according to step 4.
Potatoes, 800g
Baby cos lettuce, 2 pack
Red apples, 2
Celery, 2 sticks
Walnuts, 1 packet (40g)
Green olives, 1/2 jar *
Rosemary, 1 sprig
Pork steaks, 600g

FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, red wine vinegar, wholegrain mustard, maple syrup