Seared Pork & Creamy Garlic Sauce
with Potato Mash & Veggies
- Milk
We're not going to lie – this creamy garlic sauce is so good you'll want to slather it over everything! Here, we've teamed it with tender pork steaks, pan-fried veggies and potato mash. Unfortunately, this week's pork loin steak was in short supply. Some customers will receive chicken breast instead of pork loin steak. Don't worry, the recipe will be just as delicious!
Ingredients
2 unit
potatoes
1 clove
garlic
1 unit
carrot
1 head
broccoli
1 bag
parsley
1 packet
pork loin steaks
1 packet
light cooking cream
(Contains: Milk;)
1 packet
grated Parmesan cheese
(Contains: Milk;)
½ cube
chicken stock
Not included in your delivery
olive oil
30 g
butter (for the mash)
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
20 g
butter (for the sauce)
(Contains: Milk;)
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks.Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk and the salt, then mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Chop the broccoli into small florets then roughly chop the stalk. Finely chop the parsley leaves.
In a medium frying pan heat a drizzle of olive oil over a medium-high heat. Add the carrot, broccoli and a splash of water and cook, tossing regularly, until softened, 6-8 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest for 5 minutes.
Alternative Step 4 if you've received chicken breast: Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest for 5 minutes. TIP: The chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium heat with the butter (for the sauce) and garlic and cook until fragrant, 30 seconds. Add the light cooking cream, grated Parmesan cheese, parsley (reserve a pinch for garnish), crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people), a pinch of pepper and the resting juices from the pork, and stir to combine. Reduce the heat to low and simmer, until thickened slightly, 1 minute.
TIP: If the sauce seems too thick, add more water, 1 tsp at a time, until it has your desired consistency.
Thickly slice the pork loin. Divide the mash and veggies between plates and serve alongside the pork. Top with the creamy garlic sauce. Garnish with the reserved parsley to serve.
