Milk-braised pork steaks with cabbage
Makes: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Emma Guscott
Milk-braised pork steaks with cabbage
This simpler-than-it-seems dish tastes just like a roast on a weekday – always a good thing. Feel free to mix up the herbs in the milk – switch the thyme for sage, rosemary or oregano
Makes: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
575Kcal
Fat
27gr
Saturates
7gr
Carbs
45gr
Sugars
8gr
Fibre
4gr
Protein
36gr
Salt
2.3gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 400g Maris Piper potatoes, peeled and roughly chopped
- 4-5 Savoy cabbage leaves, shredded
- 3 tbsp olive oil
- 250ml whole milk, plus 2-3 tbsp extra
- 1 x 240g pack of 2 boneless pork loin steaks
- 2 tsp all-purpose seasoning or season-all
- 3 garlic cloves, smashed
- 2 tsp Dijon mustard
- a few thyme sprigs
- 2 bay leaves
Step by step
- Boil the potatoes in salted water for 10-12 minutes or until tender. During the last 5 minutes, place a colander or steamer over the top and add the cabbage; steam until tender. Season the cabbage and cover to keep warm. Drain the potatoes then mash with 1 tablespoon each of the oil and milk and season well. Add more milk if needed – you’re not aiming for completely smooth and creamy potatoes, but they shouldn’t be dry.
- As soon as the potatoes are on, preheat the oven to 200°C, fan 180°C, gas 6. Heat 1 tablespoon of the oil in a large ovenproof frying pan, on a medium heat. Coat the pork steaks with the all-purpose seasoning and fry for 2 minutes each side or until golden but not fully cooked through. Remove the pork to a plate.
- Add 1 tablespoon of oil and the garlic to the pan and sauté for 1 minute until fragrant. Quickly mix in the mustard, then 250ml whole milk and the herbs. Stir, bringing to a steady simmer, then return the pork to the pan. Cover and transfer the pan to the oven to bake for 10 minutes, by which point the pork should be fully cooked.
- Serve the pork with the steamed cabbage, mashed potatoes and a drizzle of the juices from the pork pan.
