It's amazing how things fall together without the need to plan sometimes.
I popped into Waitrose for a couple of things the other day, and grabbed a pack of two pork steaks as they were practically giving them away because they were on their sell-by date. It's worth buying meat this way if you have a freezer - sell-by dates are of course conservative (no supermarket wants to poison someone) so if you don't want to eat it the same day just pop it in the freezer and it'll be fine.
I also picked up a Waitrose magazine, as I get them for free. My girlfriend got to it before I did, and picked out this recipe - not knowing that I'd bought the pork steaks - and we had everything else in stock so away we go!
It's simplicity itself - just the sort of cooking I like. The only brainpower goes into figuring out the timings.
Get everything prepared before you start. Massage your pork steaks with a mixture of equal parts olive oil and wholegrain mustard - a tablespoonful of each will do the trick. Season them with salt.
Now prepare the dressing for the vegetables. Easy peasy - mix together a teaspoonful each of wholegrain mustard, honey and balsamic vinegar in a bowl.
Chop up some green beans, and set a pan of water boiling.
Get a frying pan or griddle good and hot, and start frying the pork steaks. Ours were quite thick so I decided on 12 minutes, half each side. You don't want to blast the meat by giving it six minutes on one side and six on the other, so I did three minutes, turn, three minutes, turn, repeat.
The water will be boiling by the time the pork's nearly done, so put the beans in as soon as it's boiling. They want four minutes. You're going to add some frozen peas as well - they just want two minutes.
If everything's been timed right, you can serve the pork before putting the peas in so that it gets a couple of minutes to rest.
When the veg is done, drain and add to the dressing, getting everything covered.
Serve with boiled new potatoes or sauté potatoes if you want to - we're happy with this as a meal in itself though.
WeightWatchers ProPoints: 8
No comments:
Post a Comment