The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 handful of fresh flat-leaf parsley
-
1 tbsp balsamic vinegar (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
-
10g chicken stock powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
-
390g chopped tomatoes(tomatoes, tomato paste, salt, acidity regulator (citric acid))
-
2 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 tbsp tomato purée
- 2 courgette
- 2 pepper
- 1 onion
- 4 free-range pork loins
- 4 large potatoes
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 94Kcal | 664Kcal |
| 393kJ | 2779kJ | |
| Fat | 4.1g | 29g |
| of which saturates | 1.2g | 8.7g |
| Carbohydrates | 8g | 55g |
| of which sugars | 2.0g | 14g |
| Protein | 6.0g | 42g |
| Salt | 0.19g | 1.4g |
| Fibre | 1.4g | 10g |
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Family classics
Pan-roasted Pork Steaks with Herby Chips & Ratatouille
Fancy a trip to Provence? This free-range British pork dish will whisk you away with handfuls of fragrant French herbs like rosemary, basil and parsley. Stir in balsamic for tang. A vibrant ratatouille and herby potato chips on the side complete the feast.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 200C
- Line 2 baking trays with parchment paper
- Pull out a large frying pan & a measuring jug
Get the chips in the oven
- Cut the potatoes into chips
- Place onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, turning halfway, until golden
Sizzle the pork
- Heat the large frying pan with 1 tsp oil on medium-high heat
- Season the pork steaks with salt. Once the pan is hot, add the pork and cook for 6 mins per side, until golden brown, then transfer to the other lined baking tray
- Roast for 8 mins / air fryer 7 mins, until cooked through
Start the ratatouille
- Meanwhile, dice the onion, peppers and courgettes into 1cm chunks
- Reheat the frying pan with 1 tbsp oil on medium heat. Once hot, add the onion, courgette and pepper. Season with salt and pepper. Cook for 5-6 mins, until softened
Simmer simmer
- Add the tomato puree and half the garlic herb paste to the veg pan. Cook for 1 min more, then stir in the chopped tomatoes, stock powder and 50ml water. Bring to a boil and simmer for 7-8 mins, until thickened. Add a splash of water if it gets too dry
- Stir the vinegar into the ratatouille. Season to taste with salt and pepper
- Roughly chop the parsley
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Once the chips are ready, toss in the the parsley and remaining garlic herb paste
- Serve the ratatouille onto plates, topped with the pork steaks, with the herby chips alongside
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