Pork Steaks with Orange and Mustard Honey Sauce
Ingredients
Solesta Olive Oil – 2 tbsp
2 x 400g packs Ashfield Farm Pork Minute Steaks
400ml Water
2 x Quixo Chicken Stock Cubes
Bramwells Specially Selected Caramelised Red Onion Chutney – 2 dsp
2 x Oranges – zested and juiced
Grandessa Pure Set Honey – 1 dsp
Bramwells Dijon Mustard – 1 dsp
1 x 120g pack Make in Minutes Savoury Rice Golden Vegetable
Store Cupboard Items – Salt and Black Pepper
Method
Pre-heat the oven to 200°C/400°F/Gas Mark 6
In a large frying pan brown the pork steaks on both sides in the olive oil, approximately 2 minutes each side.
Transfer the steaks to a roasting dish.
To make the sauce: In a small saucepan bring the water to the boil, add the stock cubes, the chutney, orange juice and zest, honey and the mustard, stir and then bring back to the boil.
Pour the sauce over the pork steaks, season with salt and pepper.
Bake in the oven for 20 minutes.
Serve with Make in Minutes Savoury Rice Golden Vegetable – cook as per pack instructions.
Solesta Olive Oil – 2 tbsp
2 x 400g packs Ashfield Farm Pork Minute Steaks
400ml Water
2 x Quixo Chicken Stock Cubes
Bramwells Specially Selected Caramelised Red Onion Chutney – 2 dsp
2 x Oranges – zested and juiced
Grandessa Pure Set Honey – 1 dsp
Bramwells Dijon Mustard – 1 dsp
1 x 120g pack Make in Minutes Savoury Rice Golden Vegetable
Store Cupboard Items – Salt and Black Pepper
Method
Pre-heat the oven to 200°C/400°F/Gas Mark 6
In a large frying pan brown the pork steaks on both sides in the olive oil, approximately 2 minutes each side.
Transfer the steaks to a roasting dish.
To make the sauce: In a small saucepan bring the water to the boil, add the stock cubes, the chutney, orange juice and zest, honey and the mustard, stir and then bring back to the boil.
Pour the sauce over the pork steaks, season with salt and pepper.
Bake in the oven for 20 minutes.
Serve with Make in Minutes Savoury Rice Golden Vegetable – cook as per pack instructions.
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