Phil Vickery’s Baked Pork Steaks with Pepper and Olive Sauce

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Inspired by the Mediterranean, with fresh peppers, basil and olives, this simple dish gives you a taste of summer with every bite.

Prep time: 10 mins

Cook time: 45 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

4 lean pork loin or leg steaks
60ml olive oil
½ small onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 x 280g jar char-grilled peppers, drained and chopped
16 black olives, pitted and chopped
200ml hot vegetable stock
4 tablespoons freshly chopped basil

Method

Step 1

Preheat the oven to 200°C, 180°C fan, Gas Mark 6.

Step 2

Heat the olive oil in a heat proof frying pan.  Lightly season the pork and cook in the oil for 2 minutes on each side.  Transfer onto a baking tray and set aside.

Step 3

Add the onion and garlic to the pan and cook for 5 minutes until slightly coloured.

Step 4

Add the peppers, olives and stock.  Season well.  Cook for 15 minutes until slightly thickened then stir in the basil.  Return the pork steaks to the pan and spoon over the sauce.  Transfer to the oven.

Step 5

Cook for 10-15 minutes to cook through and thicken slightly.

Step 6

Serve with a little garlic bread and a touch of natural yogurt spiced up with a little freshly chopped basil and black pepper.

Method

Step 1

Preheat the oven to 200°C, 180°C fan, Gas Mark 6.

Step 2

Heat the olive oil in a heat proof frying pan.  Lightly season the pork and cook in the oil for 2 minutes on each side.  Transfer onto a baking tray and set aside.

Step 3

Add the onion and garlic to the pan and cook for 5 minutes until slightly coloured.

Step 4

Add the peppers, olives and stock.  Season well.  Cook for 15 minutes until slightly thickened then stir in the basil.  Return the pork steaks to the pan and spoon over the sauce.  Transfer to the oven.

Step 5

Cook for 10-15 minutes to cook through and thicken slightly.

Step 6

Serve with a little garlic bread and a touch of natural yogurt spiced up with a little freshly chopped basil and black pepper.

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