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.
Pan-fried Pork Steaks with Mustard Mash & Leek Gherkin Sauce
Succulent free-range British pork steaks are seared to perfection, then served over a bed of creamy leeks – flavoured with garlic, gherkins and parsley – in this comforting dish. We keep the sides simple: tender green beans and creamy potato mash, with a hint of mustard for extra flavour.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 leek
- 2 free-range pork loins
- 160g green beans
- 2 large potatoes
Nutritional Information
Calories: 744
Protein: 42g
Carbs: 51g
Fat: 40g
Ingredients
- 2 tsp Italian herbs (use a quarter) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 1 free-range pork loin
- 20g gherkins (use half) (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 2 large potatoes
- 2 garlic clove
- 1 leek (use half)
- 1 tbsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh flat-leaf parsley (use half)
- 160g green beans (use half)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
Nutritional Information
Calories: 932
Protein: 46g
Carbs: 91g
Fat: 40g
Pan-fried Pork Steaks with Mustard Mash & Leek Gherkin Sauce
Succulent free-range British pork steaks are seared to perfection, then served over a bed of creamy leeks – flavoured with garlic, gherkins and parsley – in this comforting dish. We keep the sides simple: tender green beans and creamy potato mash, with a hint of mustard for extra flavour.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a peeler, a measuring jug & a masher
Get the potatoes on
- Peel and cut the potatoes into 2cm chunks, then add to the saucepan and simmer for 18-20 mins
Fry the pork
- Heat the large frying pan with 1 tsp oil on medium-high heat. Season the pork with salt
- Once the pan is hot, add the pork and cook for 4 mins per side, until golden brown, then add 100ml water (50ml for 1 person)
- Continue to cook for 11 mins, until cooked through. Remove from the pan and leave to rest
Finish the prep
- Meanwhile, trim and thinly slice the leek. Roughly chop the parsley. Finely chop or crush the garlic. Finely chop the gherkins. Trim the green beans
- In the final 2-3 mins of cooking the potatoes, add the green beans to the saucepan. Drain together
- Separate the green beans from the potatoes
- Return the potatoes to the saucepan and mash with 1 tbsp olive oil, half the mustard and a pinch of salt and pepper
Make the leek sauce & simmer the pork
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the leek, garlic and gherkins
- Cook for 4 mins, until softening, then add the half pack of Italian herbs, the cashew cream, 150ml hot water (75ml for 1 person) and the remaining mustard
- Add the stock powder and stir to dissolve. Season with salt and pepper and simmer for 3 mins
- Return the pork to the pan and simmer for 2-3 mins, until the sauce has thickened
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
- Mix half the parsley through the mash, then share between plates with the pork, leek sauce and green beans alongside
- Garnish with the remaining parsley
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