Creamy Peppercorn Sauce Pork

Add the potato to the saucepan of boiling water. Place a colander or steamer basket on top and add the broccoli. TIP: The colander shouldn't touch the water or else the broccoli will boil! Cook for 10-15 minutes, or until the potato is easily pierced with a knife. TIP: If you prefer, pan-fry the broccoli for 5 minutes. Drain and return the potato to the saucepan. Cover to keep warm. Transfer the broccoli to a bowl and cover with foil to keep warm.

While the veggies are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the pork loin steaks with a pinch of salt and pepper on both sides, and cook for 3-4 minutes on each side (depending on thickness), or until golden and cooked through. TIP: It’s okay to serve pork slightly blushing pink in the centre. Set aside on a plate and cover with foil to rest for 5 minutes.

Return the large pan to a medium-high heat and add another drizzle of olive oil (if needed). Add the garlic and peppercorns and cook for 1 minute, or until fragrant. Add the white wine vinegar and cook for 1-2 minutes, or until the liquid evaporates. Add the water (check ingredients list for the amount) and crumble in the chicken stock cube. Remove the pan from the heat and add the sour cream and a pinch of brown sugar (if using). TIP: Removing the pan from the heat before adding the sour cream will ensure the sauce doesn't split.

Return the pork steaks to the pan with the sauce and add any juices that were released during resting. Set aside. TIP: Reheat the sauce over a very low heat if needed.

Add the butter and milk to the saucepan with the potato and mash using a potato masher or fork until smooth. Add the salt (use suggested amount) and a pinch of pepper. Drizzle the broccoli with olive oil and season with a pinch of salt and pepper.