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Pork with creamy peppercorn sauce
Pork with creamy peppercorn sauce
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Indulge in succulent pork steak drizzled with fiery peppercorn sauce for an affordable gourmet experience.
Ingredients:
  • 4 small (about 125g each) desiree potatoes
  • 4 (about 100g each) pork scotch steaks
  • Salt & ground black pepper, to taste
  • 18.20 gm olive oil
  • 40.00 ml drained green peppercorns, finely chopped
  • 250mls (1 cup) beef stock
  • 125mls (1/2 cup) thin cream
  • 300g green beans, topped
Instructions:
  • In a large saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce heat to medium-high, partially cover, and cook for 20 minutes until potatoes are just cooked through. Drain and set aside to keep warm.
  • While waiting: season both sides of the pork generously with salt and pepper. Heat olive oil in a large frying pan over medium-high heat. Place the pork in the pan, reduce heat to medium, and cook for 3-4 minutes on each side or until cooked through. Remove from the pan, cover loosely with foil, and set aside to keep warm.
  • - Turn up the heat to high, toss in the peppercorns, and cook for 10 seconds. Pour in the stock and simmer for 1-2 minutes while scraping off any bits stuck to the pan until slightly reduced. Season to taste.
  • To prepare the sauce, heat a small saucepan of water until it boils.
  • Cook the beans until just tender, around 3-4 minutes. Drain them, cover, and keep warm. Slice the potatoes lengthwise and arrange on serving plates.
  • Plate the beans and pork, then generously ladle the peppercorn sauce over the pork before serving promptly.

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