Porterhouse PORK STEAKS
A Crunchy hit of flavour
Fancy a thick and juicy steak, but tired of beef? Well how about a crunchy, fennel crusted pork steak with tangy apple rings and a smooth buttery mash... They're so good, So Tender!
So good, So Tender!
Grind fennel seeds, pepper corns and river salt in mortar and pestle.
Rub the pork steaks with a little olive oil and sprinkle the spice mix on steaks, cook in griddle pan with a little olive oil until just cooked, serve with apple slices that have been fried in same pan until just soft and serve with yellow flesh potatoes, boiled and mashed with butter (be generous), cream and freshly grated Parmesan.
Serve on top of mash with apple rings and garnish with torn fennel sprigs.
- 4 So Tender Porterhouse Steak
- 2 tbsp fennel seeds
- 1 tsp black pepper corns
- 1 tbsp sea salt flakes
- 4 lge potatoes, peeled
- 1 tbsp butter
- 1/4 cup cream
- 2 tbsp grated Parmesan cheese
- 2 red apples, cut into thick slices
- 2 tbsp olive oil
- Fennel sprigs