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.
Mustard & Lemon Pork Steaks with Potato Wedges & Braised Greens
Tender British pork steaks are coated in sharp mustard and bright lemon zest and then pan-roasted to perfection. On the side? Golden roast potatoes and comforting braised green (think earthy leeks and sweet peas), infused with fresh parsley and fragrant garlic. Finish with a squeeze of lemon juice, for the perfect lift.
High protein
Serving size
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 150g peas
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 3 garlic clove
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 2 leek
- 4 free-range pork loins
- 4 large potatoes
Nutritional Information
Calories: 639
Protein: 43g
Carbs: 50g
Fat: 29g
Mustard & Lemon Pork Steaks with Potato Wedges & Braised Greens
Tender British pork steaks are coated in sharp mustard and bright lemon zest and then pan-roasted to perfection. On the side? Golden roast potatoes and comforting braised green (think earthy leeks and sweet peas), infused with fresh parsley and fragrant garlic. Finish with a squeeze of lemon juice, for the perfect lift.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large frying pan, a measuring jug & a grater
Get the wedges on
- Cut the potatoes into wedges. Place the wedges onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Finish the prep
- Trim and slice the leeks into 1cm rounds. Thinly slice the garlic. Finely chop the parsley. Zest the lemon, then halve
Cook the pork
- Meanwhile, heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins per side, until golden brown. Season with salt and pepper
- Transfer the pork to the other lined tray, coat with the mustard and lemon zest and bake for 8 mins, until cooked through, then leave to rest
Braise the veg
- Reheat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the leek and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the garlic and cook for 1 min, then stir in the stock powder and 200ml water. Bring to a simmer and cook for 5-6 mins, until reduced slightly
- In the final 2-3 mins, add the peas and cook until tender
- When ready, stir the parsley and the juice of the lemon into the veg pan. Season to taste with salt and pepper
Final steps & 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
- Thinly slice the pork against the grain
- Serve the potato wedges and braised veg onto plates, with the sliced pork alongside. Drizzle over any remaining cooking juices from the tray
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.