Pork steaks with cherry relish
Eat and be cherry with this in-season sensation!
|
0:20
To Prep |
0:40
To Cook |
13
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
0
AVG RATING (0 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
Cherry relish
|
Energy 1332kJ |
Fat saturated 1.00g |
|
Fat Total 7.00g |
Carbohydrate sugars 26.00g |
|
Carbohydrate Total 26.00g |
Dietary Fibre 2.00g |
|
Protein 34.00g |
Cholesterol 142.00mg |
|
Sodium 87.45mg |
All nutrition values are per serve.
- Method
- Notes
-
Step 1
Make relish Heat oil in a saucepan over medium heat. Cook eschalots, stirring occasionally, for 5 minutes or until softened. Add port, vinegar, sugar, cinnamon, cloves, peppercorns and orange rind. Cook, stirring, for 2 minutes or until sugar has dissolved. Add cherries. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 20 to 25 minutes or until cherries have softened and mixture has thickened slightly. Transfer to a bowl (see note).
-
Step 2
Heat oil in a frying pan over medium-high heat. Season pork with salt and pepper. Cook for 3 to 4 minutes, each side, or until cooked through. Serve with cherry relish, beans and potatoes.
Makes approximately 1 cup relish. Serve warm or cold. Store, covered, in an airtight container in the fridge for up to 1 week.
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