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Pan-Fried Pork Steak with Chorizo, Fennel and Aubergine Recipe


For the pork
• 2 x 8oz/225g pork leg steaks
• 1 tbsp olive oil
• Sea salt and freshly ground black pepper
• 1 tbsp butter For the fennel and chorizo
• 1½oz/40g chorizo, sliced
• 4 baby fennel bulbs, trimmed
• 10 black olives
• 8 cherry tomatoes
• ½ garlic clove, finely sliced
• ½oz/10g fresh basil leaves
• 1 tbsp olive oil
• Sea salt and freshly ground black pepper
• ½oz/10g fresh chervil, plus extra to garnish

For the aubergine
• 1 aubergine, thickly sliced
• 125ml /4½fl oz olive oil
• 2 shallots, peeled and roughly chopped
• ½ clove garlic, finely sliced

How to prepare

1.    Preheat your oven to 180C/350F/Gas 4.

2.    Slice the aubergine and place on a roasting tray with the garlic and shallot, before drizzling with olive oil.

3.    Place the roasting tray in the oven and bake for 30 minutes.

4.    Season the two pork steaks on both sides with salt and freshly ground black pepper.

5.    Heat some olive oil in a non-stick frying pan and then add the butter and heat until it is a nutty brown colour.

6.    Add the pork steaks into the pan - cooking quickly for about three minutes on each side. To know that the meat is cooked through, just pierce the meat with a skewer at its thickest point. The juices should run clear

7.    For the chorizo and fennel, bring a saucepan of salted water to the boil and blanch the fennel for two to three minutes until it is tender and then drain well.

8.    Heat a little olive oil in a pan, before adding the olives, chorizo and tomatoes and frying these together for about two to three minutes.

9.    Add the blanched fennel and the garlic and cook slowly for about two minutes.

10.    Having then added the basil, season to taste.

11.    Put a slice of aubergine in the centre of each plate, place the pork steak on top, before adding a spoonful of the chorizo and fennel mixture. Garnish with sprigs of fresh chervil and serve.

Eat & enjoy,