Pork loin steak with mushrooms

Pork is something we do eat, but not nearly often enough as mid-week meal. We eat quite a bit in Spain; I make a paella with spinach and chorizo that requires pork loin medallions, and Adam makes Pinchitos (like little kebabs) with pork marinated in cumin and paprika – also when we’re in Spain.

But at home, if we do eat pork it’s often a leg joint at the weekend, or pork belly if we’re feeling adventurous, maybe in a Chinese style. When we were kids, my mum used to cook pork chops quite a bit – and I loved them, still do!

So when I was approached to make a midweek pork recipe, I couldn’t wait to make something delicious and quick for the family. I immediately thought of the type of thing my mum used to cook; a nice chop. But you can get pork loin steaks or great lean low fat pork medallions these days, which are quick to cook – perfect as a mid-week meal for the kids. Then there would always be a sauce and a veg… Normally potatoes with it too. However, I am IN LOVE with sachets of brown rice as a fabulous midweek quick cook go-to side, so for this recipe, I did this instead.

I’m obsessed with retro creamy garlic mushrooms with parsley – over pasta it’s amazing, or on good quality toasted white bread, or on jackets even. In this recipe, it works so well as a sauce for pork chops, with dried porcini added for extra oomph; the intense mushroomy flavour from the soaked porcini is amazing – such a great store cupboard ingredient. Very easy to get too in all the supermarkets.

It went down a total treat – with both kids – and Adam. Unprompted, he said it reminded him of teas he used to have. It’s a Proper Dinner if that makes sense? And totally doable midweek. I also think it’s nice enough to make for friends. Try it and see what you think.

For more pork inspired recipes visit LovePork.co.uk

Makes: enough for 4 people

Takes: Under half an hour

Ingredients:

10g dried porcini mushrooms, soaked for 30 mins in mugful of boiling water (don’t throw away the liquid!)

4 pork loin steaks (mine were quite thick) trimmed of fat or pork medallions

Tablespoon olive oil

Knob butter

1 onion, diced

4 cloves garlic, crushed

250g chestnut mushrooms, sliced

300ml creme fraiche

Handful of fresh chopped parsley

Serve with: green beans and microwave brown rice

Method:

  1. Soak the porcini mushrooms in half a mugful of boiling water. Set aside.
  2. Heat a heavy bottom frying pan. Add some oil. Season the steaks. Fry for about 5 or 6 mins on each side if they are thick like mine, less if they are thin (3 mins each side), adding a knob of butter to add flavour too.
  3. Remove and set to one side to rest. Remove porcinis and reserve liquid! Chop the porcinis finely.
  4. Add onion and garlic to pan and soften for 5 mins. Then add mushrooms and porcinis too. Stir about to get some colour and soften – a few more mins.
  5. Tip in the porcini liquid but not the last bit in the bowl as they can leave some fine grit in the bottom. This is normal.
  6. Turn up the heat and add the creme fraiche. Heat through, season to taste. Add parsley. Now pop the chops back in and warm through for a minute.
  7. Serve with brown rice and green beans.

 

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