Phil Vickery’s Baked Pork Steaks With Pepper And Olive Sauce
Not too tricky
- 4 lean pork loin or leg steaks
- 60ml (4tbsp) olive oil
- Freshly milled black pepper
- Half small onion, finely chopped
- 1 clove garlic, finely chopped
- 280g (10oz) jar char-grilled peppers, drained and chopped
- 16 black olives, pitted and chopped
- 210ml (7fl oz) stock
- 60ml (4tbsp) fresh basil, chopped
Preheat the oven to Gas Mark 6, 200C, 400F.
Heat the olive oil in a frying pan. Lightly season the pork with salt and pepper. Cook in the hot oil for 2 minutes on each side. Place on a baking tray, they will still be raw inside and keep warm.
Place the onions and garlic into the pan and cook for 5 minutes to colour slightly, you may need to add a touch of olive oil.
Add the peppers and black olives to the frying pan, add the stock and season well. Cook for 15 minutes until slightly thickened then stir in the basil. Return the pork steaks back to the pan and spoon over the sauce. Place the frying pan or transfer to a baking dish and place in the preheated oven.
Cook for 10-15 minutes to cook through and thicken slightly, do not over cook or the pork will toughen and dry out.
Chef’s Tip: I like to serve these with a little garlic bread and a touch of natural yogurt spiced up with a little chopped basil and black pepper.