Michel Roux Jr’s pork steaks with summer vegetables
This summer-ready dish makes a hero of pork steaks, cooked simply and beautifully. “Rib-eye is an unusual cut of pork, but I like it as there is a good vein of fat running through that keeps the meat flavourful and juicy,” says Michel Roux Jr. “Ordinary pork chops will also work well, though. In this recipe everything is cooked in the same pan, so the vegetables pick up the lovely flavour of the pork.”
Ingreadient
- 2 x 250g pork rib-eye steaks
- 2 tbsp olive oil
- 80g patty pan squash, cut into wedges
- 80g yellow courgettes, thickly sliced
- 100g asparagus tips
- 80g baby courgettes, thickly sliced
- 100g cherry tomatoes, halved
- 80ml dry white wine
- Courgette flowers, gently torn and stamens removed (optional)
- 1 tbsp finely chopped sage
- 1 tbsp finely chopped oregano
- 30g unsalted butter
- Finely grated zest ½ lemon
Instruction
- Take the pork out of the fridge about 30 minutes before you want to start cooking. Season with salt on both sides.
- Put a large non-stick frying pan over a high heat. Add 1 tbsp of the olive oil and, when the pan is hot, add the pork. Cook for about 5 minutes on each side or until nicely browned. Remove from the pan and set aside to rest.
- Add the remaining oil to the pan with the patty pan squash and yellow courgettes. Cook for 2 minutes, add the asparagus and baby courgettes and cook for another 1-2 minutes. Add the tomatoes, then pour in the wine to deglaze the pan. Bubble for about 2 minutes while the alcohol evaporates. Sprinkle over the courgette flowers (if using) and herbs, then stir in the butter.
- Pour the resting juices from the pork into the frying pan and add the lemon zest. Serve the pork with the vegetables and the sauce from the pan.
