Golden Pork Steaks with Chipped Potatoes & Crispy Garlic | Abel & Cole
Golden Pork Steaks with Chipped Potatoes & Crispy Garlic
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Prep: 15 mins
Cook: 35 mins
Pork and tarragon are culinary pals, and make absolute magic when dished up together. When they’re joined by chunky chipped potatoes and summer beans, they become a sensational seasonal supper.
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808 kcal
(per portion)
Ingredients you'll need
  • 500g potatoes
  • 2 pork loin steaks
  • 2 tbsp plain flour
  • 1 garlic clove
  • 200g French beans
  • A handful of tarragon, leaves only
  • 50g peppery salad leaves
  • 1 lemon
From your kitchen
  • 3 tbsp + 1 tsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into chunky chips. Arrange the chips on a large baking tray and toss with 1 tbsp oil and a generous pinch of salt and pepper. Slide the chips into the oven and roast for 35 mins, turning halfway, till golden and tender.

  • 2.

    Pop the pork steaks on a wooden board and bash with a rolling pin till they are 1cm thick. Tip 2 tbsp flour onto a large plate and season with salt and pepper. Turn the steaks a couple of times in the flour till lightly dusted. Set the steaks aside.

  • 3.

    Peel the garlic clove and slice it thinly. Set aside. Trim the woody ends off the French beans. Place the French beans on a baking tray. Drizzle with 1 tsp oil and sprinkle over a little salt and pepper. Toss to coat.

  • 4.

    When the chips have cooked for 20 mins, slide the French beans into the oven on the shelf below the chips. Roast for 15 mins (so the chips cook for 35 mins in total) till tender and a little charred.

  • 5.

    When the chips and beans have about 10 mins left, pour 2 tbsp oil into a large pan and warm to a medium-high heat. When the pan is hot, add the pork steaks. Fry for 4 mins, then turn over and cook for a further 3 mins.

  • 6.

    Scatter the sliced garlic into the pan. Cook for a further min, till the garlic is golden. Transfer the pork and garlic to warm plates.

  • 7.

    Tip the salad leaves into a large bowl. Squeeze over the juice from half the lemon and toss well to dress. Add the cooked chips and French beans to the plates and serve with the salad on the side and wedge of lemon for squeezing, garnished with tarragon leaves.

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