Stuffed Pork Steak

I know a lot of people don’t like pork steak because they say it can be dry but cooked properly it is a delicious lean meat. As always I use free range pork from Pigs on The Green, it is so worth the effort of sourcing free range pork, the taste difference is immense and knowing how the animals were reared only adds to the pleasure of eating.

My kids adore apples in any form but really love stewed apples, which I serve with this dish, it’s a little bit of a bribe to encourage them to eat this because initially they were reluctant due to the presence of the stuffing, I would eat a plate of the stuffing on its own yet for them it’s all about the meat!
I just LOVE this stuffing, it’s so tasty and really keeps the meat moist.
For the stuffing:
30g of Butter
1 onion finely chopped
Large sprig of thyme, leaves picked 
100g of breadcrumbs
1 large cooking apple, peeled and chopped into small cubes.
You will need

2x Free Range Pork Steaks split down the middle 
Some butchers string
Method

Preheat oven to 180.
In a frying pan melt the butter over a medium heat. Add the onions and fry gently until they are soft but not coloured.
Add the thyme leaves and apple and take off the heat. Stir in the breadcrumbs and mix well. Season the stuffing.
Place one pork steak, split side up, on a roasting tray,place the stuffing on top, squeezing it together to stop it falling off the side. Place the second steak on top, split side down. There is a wide end and narrow end to steak so have the narrow end of the top steak over the wide end of the bottom steak.
Tie up the meat tightly with butchers string.
Add 100 ml of water to the bottom of the tray, cover tightly with tin foil, and roast for 40 mins, remove the foil and cook for another 20 mins.
Allow the meat to rest for 10 mins in a warm place before carving. 
Serve with creamy mashed potatoes, stewed apple and roast veg for a delicious dinner.

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