Pork Loin Steaks with a Cream & Spinach Sauce
- 4 pork loin steaks
- Juice of half a lemon
- Salt and fresh cracked pepper, to taste
- 2 teaspoons olive oil
- 28g butter
- 3 cloves garlic, crushed
- 1 small onion, finely chopped
- 80ml vegetable or chicken stock
- 400ml double cream
- 1 teaspoon Italian seasoning
- 30g fresh grated Parmesan cheese, optional
Squeeze the lemon over the steaks & season with salt & pepper. Heat the butter & oil in a frying pan over a medium heat. sear in the hot pan, for 3-5 minutes on each side depending on the thickness, or until cooked to your liking.
Once done, remove pork chops from the pan and set aside. (Keep in mind that thinner steaks will cook quicker while thicker steaks may take longer)
Melt butter in the remaining juices in the same pan. Add onion cook for 2-3 minutes to soften, then add the garlic, Italian seasoning & stir for about one minute. Add in the vegetable or chicken stock, and allow to reduce a little.
Reduce heat to lowest heat, add the cream and bring to a gentle simmer. Adjust seasoning with salt and pepper.
Stir in the parmesan cheese (optional). Transfer the pork steaks back into the pan to reheat & allow the sauce to simmer for a further minute until cheese melts through the sauce. (As an alternative use dry white wine instead of vegetable stock if you prefer)
Serve with steamed seasonal vegetables & minted new potatoes and enjoy!
Veg in season in July include: New Potatoes, Broad Beans, Broccoli, Carrots, Cauliflower, Courgettes, French Beans, Peas, Runner Beans