Honey Mustard Pork Steaks
with Cheesy Chive Mash
Add some flair to your usual meat and three veg with these sweet honey mustard-glazed pork steaks, complete with a creamy herbed mash. The only tricky part will be deciding what your favourite component of the dish is!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 head
broccoli
1
carrot
1 bag
chives
½ packet
wholegrain mustard
1 packet
pork loin steaks
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
honey
¼ cup
water
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
½ tsp
salt
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Chop the broccoli (including the stalk!) into small florets. Slice the carrot into thin sticks. Finely chop the chives.
Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 8 minutes of cook time, put the broccoli and carrot in a colander, then place on top of the saucepan. Cover with a lid and steam until tender. Transfer the broccoli and carrot to a bowl. Drizzle with olive oil, season with salt and pepper and cover to keep warm. Drain the potato, return to the pan and cover to keep warm.
While the potato is cooking, combine the wholegrain mustard, honey, the water and a pinch of salt in a small bowl.
In a large frying pan, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the pork loin steaks. Cook the pork, until browned and cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: Cook in batches if your pan is getting crowded!
TIP: Pork can be served slightly blushing pink in the centre.
Return the frying pan to a medium-high heat. Add the mustard mixture and simmer until thickened, 2-3 minutes. Meanwhile, add the butter, milk and salt to the potato. Mash until smooth, then stir through the shaved Parmesan cheese and chives. When the sauce is done, remove the pan from the heat and stir through any pork resting juices.
Slice the pork steaks. Divide the pork, cheesy chive mash and steamed veggies between plates. Spoon the honey mustard sauce over the pork to serve.