Name: Lemon, herb and garlic pork steaks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram potatoes, peeled, chopped; 4 120g pork scotch fillet steaks; 2 teaspoon finely grated lemon zest; 1 tablespoon thyme leaves; 2 clove garlic, crushed; 1 tablespoon vegetable oil; 4 roma tomatoes, halved; 150 gram baby spinach leaves

Ingredients

400 gram potatoes, peeled, chopped

4 120g pork scotch fillet steaks

2 teaspoon finely grated lemon zest

1 tablespoon thyme leaves

2 clove garlic, crushed

1 tablespoon vegetable oil

4 roma tomatoes, halved

150 gram baby spinach leaves

Method

1.Place potato in a large saucepan; cover with cold water. Bring to the boil. Boil for 10 minutes or until tender. Drain; return to pan. Mash until almost smooth. Season. Cover to keep warm.

2.Meanwhile, place pork, zest, thyme, half the garlic and half the oil in a bowl; stir to coat. Season. Heat a frying pan over moderate heat. Add pork and tomato; cook for 3 minutes each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.

3.Heat remaining oil in same pan over moderate heat; Add spinach and remaining garlic; cook, stirring, until spinach wilts. Stir spinach mixture into potato. Serve pork with tomato and spinach mash.

Buy unwashed potatoes; they’re much cheaper and mash well. Use thawed and well-drained frozen spinach instead of baby spinach. Use lamb or beef steaks. Price will vary.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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