BLOEM - JULY 2024

FOCUS ON CHECKERS WINTER FOOD
Smothered
Pork
Steaks
by Zola Nene
A chef-approved
meal for 2!
Your easy midweek
dinner is sorted with this
delectable Smothered
Pork Steak recipe by Zola
Nene. In just 30 minutes,
you can transform
ordinary pork steaks
into a chef-approved
meal for 2! The tender
pork steaks are bathed
in a rich, velvety sauce
infused with the warmth
of paprika, the zing of
lemon pepper and a
gentle hint of aniseed. A
dash of honey and white
wine delivers a subtle
sweetness. Compliment
the dish with steamed
rice or mashed potatoes.
Ingredients:
2 pork steaks (or pork chops) Checkers Farmstead Pork Chop cuts
or ask your expert butcher
Salt and pepper to taste
1 onion; sliced
1 tsp. (5ml) smoked paprika
2 tsp. (10ml) lemon pepper
1 tsp. (5ml) aniseed
½ tsp. (2.5ml) cayenne pepper
¼ cup (60ml) white wine
1 tbsp. (10ml) Forage and Feast Wildflower Honey
½ cup (125ml) cream
60g baby spinach
Directions:
Season the pork steaks with salt and pepper. Place them in a heated
pan fat-side down to render the fat and brown. Then flip the steaks
onto their sides and fry until browned and golden on both sides.
Remove from the pan and set aside – the pork won’t be cooked
through at this stage, just browned.
In the same pan, add onion and sauté over medium heat until
softened. Add spices and sauté for another minute to toast the
spices.
Deglaze with the wine, add the honey, then simmer until the wine is
completely reduced.
Stir in the cream, return the pork to the pan, cover and simmer over
medium heat for 5 minutes or until the pork is cooked through.
Turn off the heat, add the baby spinach, cover and leave for 5
minutes for the spinach to wilt. Season to taste before serving.
Serving suggestion: Serve with steamed rice or mashed potato.
Recipe: WWW.CHECKERS.CO.ZA
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