Spiced Mango Pork Steaks


By deliberately burning these pork steaks under the grill I was demonstrating my vulnerability

Whoever said pork steaks were ‘boring’ was bang on the money. But with a few spices and a smidgen of imagination they can be transformed into something rather edible. Spiced Mango Pork Steaks by Justine Pattison is one example and this recipe is brilliant for getting nervous / inexperienced cooks into the kitchen.

Making this couldn’t be easier, providing you don’t get distracted watching a football match and leave your pork steaks under the grill for too long (ahem). Serve with new potatoes / mash and some vege, but not that shite microwave in a bag affair, ok?

For variations on this theme, check out pork medallions with a chimichurri sauce, sticky pork ‘ribs’ in barbecue sauce, crispy pork schnitzel with potato salad, mustard pork and sticky pork steaks with coleslaw.

Recipe: Spiced Mango Pork Steaks

Calories: 241 per serving without new potatoes / mash and veg

Serves: 4

Book: Justine Pattison: Without the Calories – quick and easy

Prep time: Approx 5 mins

Cooking time: Approx 10 mins

Ingredients:

  • 1 tbsp sunflower oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp hot chilli powder
  • ½ tsp ground turmeric
  • 2 tbsp mango chutney
  • 4 boneless lean pork loin steaks (each about 150g)

Cost per portion: Approx £0.99 without new potatoes / mash and vege

Method:

Pour the oil into a large mixing bowl and stir in the coriander, cumin, chilli powder and turmeric until thoroughly combined. Add the mango chutney to the spice mixture and stir well.

Preheat the grill to its hottest setting. Trim the pork of most of the hard fat. Turn the pork steaks in the spice mix until lightly coated (reserve the remaining spice mixture).

Place the chops on a rack over a foil-lined grill pan. Cook for about 5 minutes on each side, then turn over once more and brush thickly with the remaining spice and mango mixture. Return to the grill for a further 2 minutes or until the pork is cooked through and the basting sauce is glossy and browned in places.

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