Pork Shoulder Steaks with Spinach in Tomato & Cream Sauce
As meat gets more expensive, its always good to look for different cuts of meat to use, and i happen to think that pork shoulder is really underrated as a piece of meat, in steak form, as in this recipe, or as a joint of meat to use in an even more substantial meal.
I love a one pot dish an this dish is so tasty, with a creamy tomato sauce that is worth getting some crusty bread out for.
Go on, give it a go and enjoy your sweet life!
Pork Shoulder Steaks with Spinach in Tomato & Cream Sauce
What You Need
4 Large Pork Shoulder Steaks - See Tip Box
250 ml Single Cream
200g Fresh Spinach
10 Sun-dried Tomatoes - Chopped into small pieces
6 garlic Cloves - Sliced really thinly
4 tbsp Vegetable Oil
3 Heaped tbsp of tomato puree
2 Medium Carrots - Peeled, and chopped into small pieces
2 Chicken Stock Cubes
3 tbsp Paprika
1 Small Tin of Sweetcorn - 165g
1 Large Red pepper - Medium chopped
1 Large Yellow Pepper - Medium chopped
1 Large Onion - Medium chopped
700ml Boiling water
Salt & Pepper
Brown the meat on both sides
How It’s Done
Find a heavy bottomed shallow pan and put the oil into it.
Heat the oil up on a medium heat.
Season each side of the shoulder steaks with salt and pepper and place them into the hot oil and cook until each side has a little colour, around 5 minutes each side. - See Tip Box
Once browned on each side, remove them onto a plate and set aside until needed.
Add the chopped onion, both the chopped peppers and the chopped carrots to the pan and cook until the onion goes transparent and the carrot begins to soften.
Add the sliced garlic and chopped sun dried tomatoes and cook for a further 2 minutes.
Once cooked, add the stock cubes. the boiling water, tomato puree, paprika and the sweetcorn.
Give it a good stir
Give everything a really good stir, until the stock cubes have dissolved.
Sit the pork on top of the vegetables and place a lid on top of the pot. Cook with the lid on for 15 minutes, until the pork is cooked all the way through and is piping hot in the centre - See Tip Box
Remove the lid and the pork and add the spinach to the pot, cook for a couple of minutes until the spinach has wilted.
Add the spinach to the pan and cook until wilted.
Add the cream to the pot and give it a good stir, and let the sauce reduce by about 1/3 rd.
Place the pork steaks back into the pot to serve, and serve alongside some rice
Sit the pork back on the top of the sauce
Tip Box
Pork Shoulder Steaks - Use another cut of pork, such as a pork loin chop instead of the pork shoulder, or change the meat completely and use a beef steak as a substitute.
Cooking - the thickness of the pork shoulder steaks will determine how long they take to cook through.
Taste - Don’t forget to taste the sauce and season with more salt, pepper and paprika if needed.
Serve with rice.
