Ready in 20 minutes or less

Marry Me Pork

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A delicious twist on the chicken version with pork. ‘Marrying’ together sun-dried tomatoes, cream, pasta, parmesan and fresh basil, this dish brings lots of flavour and can be on the table in 20 minutes.

Prep time: 10 mins

Cook time: 10 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

4 British lean boneless pork loin steaks, trimmed of fat
50g plain flour
30g butter
1 tablespoon oil
3 garlic cloves, peeled and finely chopped or crushed
250ml hot chicken or vegetable stock
250ml single cream
50g grated Parmesan cheese
1 teaspoon dried chilli flakes
2 teaspoons mixed herbs
75g sun-dried tomatoes, finely chopped
Fresh basil leaves, to garnish (optional)
300g dried pasta shapes- we used spaghetti

Method

Step 1

Cook the pasta according to the packet instructions, drain, set aside and reserve until required.

Step 2

Meanwhile, put the flour into a shallow bowl and season.

Step 3

Coat the pork steaks in the seasoned flour and set aside. 

Step 4

Melt the butter and oil in a large non-stick frying pan over medium heat. 

Step 5

Cook the steaks for 1-2 minutes on each side until golden brown. Transfer to a large plate. 

Step 6

To prepare the sauce, reduce the heat under the same frying pan and gently cook the  garlic for 1 minute or until lightly coloured. Add the stock and stir gently to release any sediment from the bottom of the pan.

Step 7

Add the cream, parmesan, chilli and herbs. Cook gently for a few minutes.

Step 8

Add the sun–dried tomatoes, stir gently and adjust the seasoning, if required. Return the steaks to the pan and simmer for a further 3-4 minutes.

Step 9

Divide the pasta between four warm plates or pasta dishes, add the pork, and spoon over the sauce. Garnish with black pepper and fresh basil leaves, if used.

Step 10

Serve immediately with a side salad or seasonal green vegetables.

Each serving provides

Based on pork loin steaks
Energy

2963kj

708kcal

35%

Fat

32.3g

46%

Saturates

15.8g

79%

Sugars

4.7g

5%

Salt

1.88g

31%

% of an adult's Reference intake
Typical energy values per 100g: 712kJ, 170kcal, 7.8g fat, 3.8g saturates
Each serving provides: 39.2g Protein, 62.3g Carbohydrate, 5.1g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Cook the pasta according to the packet instructions, drain, set aside and reserve until required.

Step 2

Meanwhile, put the flour into a shallow bowl and season.

Step 3

Coat the pork steaks in the seasoned flour and set aside. 

Step 4

Melt the butter and oil in a large non-stick frying pan over medium heat. 

Step 5

Cook the steaks for 1-2 minutes on each side until golden brown. Transfer to a large plate. 

Step 6

To prepare the sauce, reduce the heat under the same frying pan and gently cook the  garlic for 1 minute or until lightly coloured. Add the stock and stir gently to release any sediment from the bottom of the pan.

Step 7

Add the cream, parmesan, chilli and herbs. Cook gently for a few minutes.

Step 8

Add the sun–dried tomatoes, stir gently and adjust the seasoning, if required. Return the steaks to the pan and simmer for a further 3-4 minutes.

Step 9

Divide the pasta between four warm plates or pasta dishes, add the pork, and spoon over the sauce. Garnish with black pepper and fresh basil leaves, if used.

Step 10

Serve immediately with a side salad or seasonal green vegetables.

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