Recipes

Pork Steaks with Tuscan Beans

I’ve eaten this many times in Italy, but it tastes just as fine at home in England and is quick to prepare on a summer’s evening. Serves six.

Ingredients

6 pork steaks
olive oil
juice of 1 or 2 lemons
sea salt
freshly ground black pepper

For the Tuscan beans:
1 tbsp olive oil
1 onion, finely chopped
2 x 400g cannellini beans, drained and rinsed
6 sage leaves, roughly chopped
1 x 400g can of chopped tomatoes
sea salt
freshly ground black pepper

Preparation

First prepare the beans. Heat the olive oil in a small saucepan and add the onion. Cook over a low heat, stirring occasionally for 10 minutes. Add the beans, sage and tomatoes. Bring to a gentle simmer and cook over a low heat for 15 minutes. Season with salt and pepper.

Preheat the grill. Season the pork steaks with pepper and brush them with a little olive oil. Place the steaks under the grill and cook for 5 minutes on each side. Sprinkle with lemon juice and salt and serve.


This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury and The Crown & Garter pub in Inkpen, the Honesty Kingsclere Coffee Shop, the Lambourn Café and the Hungerford Coffee Shop at Barrs Yard.

Tags:

Leave a comment