Sticky Pork Steaks with Coleslaw
Cut most of the excess fat from a pork chop and the meat that is left will be succulent and lean. I always fry my chops so I can keep a close eye on the temperature and to make sure they don’t dry out. You need only a tiny amount of oil as well as a good non-stick frying pan.
Ingredients
- 4 lean pork loin steaks (each about 150g)
- 6 tbsp ketchup
- 1 tbsp red or white wine vinegar
- 2 tbsp clear honey
- 2 tbsp Worcestershire sauce
- oil , for spraying or brushing
- flaked sea salt
- ground black pepper
Coleslaw
- 150 g celeriac
- 1 large carrot
- 6 spring onions
- 75 g light mayonnaise
- 100 g fat-free natural yogurt
- ground black pepper
Instructions
- To prepare the coleslaw, peel the celeriac and cut into very thin slices. Pile up the slices and cut through the stack to make long thin matchsticks. Put the matchsticks in a large bowl.
- Peel and coarsely grate the carrot and thinly slice the spring onions. Add the carrot and spring onions to the celeriac. Spoon the mayonnaise and yoghurt on top, season with lots of black pepper and mix well together. Set aside.
- Trim any visible fat from the pork steaks and season them with salt and pepper. Spray or brush a large non-stick frying pan with oil and place over a medium heat. Cook the steaks for 4–5 minutes, depending on their thickness (turning to cook both sides evenly).
- While the pork is cooking, peel the celeriac and cut into very thin slice. Pile the slices up and cut through the stack into long thin matchsticks. Put in a large bowl.
- Peel and coarsely grate the carrot and finely slice the spring onions. Add the carrot and spring onions to the celeriac. Spoon the mayonnaise and yogurt on top, season with lots of black pepper and mix well together.
- Mix the ketchup, honey and Worcestershire sauce in a bowl. Pour over the pork and continue cooking for a further 1–2 minutes on each side or until well coated in the sauce and sticky.
- Serve the pork with the coleslaw.
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