Pork Scotch Steaks With Potatoes And Green Peppercorn Cream
Serves
4
Preparation
10
minutesCooking
35
minutesIngredients
700 g 700 kipfler potatoes
¼ ¼ red cabbage
2 tsp 2 caster sugar
2 tsp 2 red wine vinegar
4 4 x pork scotch steaks
¼ bunch ¼ sage
1 Tbsp 1 brined green peppercorns
1 Tbsp 1 capers
- From your pantry
Salt and pepper, to season
Method
- Wash potatoes with a cloth under cold running water. Place in a large saucepan, cover with water and season with plenty of salt. Heat over high heat until boiling, then cook for 25 minutes until tender.
- Finely slice cabbage using a mandolin or a very sharp knife. Transfer to a bowl, add sugar and vinegar, then toss well. Set aside in the fridge.
- Pat dry the pork scotch steaks and season. Heat a large frying pan over high heat. Drizzle in a little olive oil, then sear pork for 3 minutes on each side until golden brown. Remove from pan and transfer to a plate.
- Finely chop the sage, reserving a few leaves for garnishing. Set aside. Using the same frying pan with the pork juices, add green peppercorns, capers, mustard, sage and cream. Heat over high heat, bring to the boil, then reduce to medium. Place pork back in the pan and cook for another 3-5 minutes until thickened. Squeeze in juice of ½ a lemon, then remove from heat.
- Once potatoes are cooked, drain well. Using the same pot, drizzle in a little olive oil and cook over high heat. Return potatoes to pot and sauté for 5-7 minutes until golden. Season.
- Serve pork steaks with green peppercorn cream, potatoes and cabbage salad, with reserved sage leaves to garnish.
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