Pork Steak & Onion Chutney Glaze
with Cauliflower Cheese & Salad
Looking for a spud-free side for your pork steaks that's not just salad? Meet cauliflower cheese! The Parmesan-spiked sauce comes together with milk and minimal flour before being poured over the cauliflower. While it bakes in the oven, sear the herby pork, finish the glaze and you're very welcome.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
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
½
carrot
1
tomato
3 clove
garlic
1 portion
cauliflower
1 packet
pork loin steaks
1 sachet
garlic & herb seasoning
1 packet
caramelised onion chutney
1 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
1 tbs
plain flour
(Contains Gluten, Wheat;)
¾ packet
milk
(Contains Milk;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Grate carrot (see ingredients). Roughly chop tomato. Finely chop garlic. Cut cauliflower into small florets. Cook cauliflower in the boiling water until tender, 3-4 minutes. Drain, then return to pan.
Heat a large frying pan over medium heat. Add the butter and garlic and cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Remove pan from heat, then slowly whisk in the milk until smooth. Season to taste.
Transfer cauliflower to a baking dish. Pour over the cheese sauce. Sprinkle over the grated Parmesan cheese. Bake until golden and bubbling, 8-10 minutes.
Meanwhile, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add pork loin steaks, turning to coat. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Remove pan from heat, then add caramelised onion chutney and a splash of water, turning pork to coat.
TIP: Pork can be served slightly blushing pink in the centre.
While pork is cooking, combine a drizzle of olive oil and balsamic vinegar in a large bowl. Season, then add mixed salad leaves, tomato and carrot. Toss to coat.
Slice pork steaks. Divide pork, cauliflower cheese and salad between plates. Spoon over any remaining onion chutney glaze from pan over pork to serve.