Creamy Mustard & Chive Pork Steak With Crushed Potatoes

Before you begin...

Get all your ingredients and equipment ready, skim through these steps then wash your fruit and veg

Take your steak out of the fridge, open the packet and let it adjust to room temperature

Note: Equipment and pan sizes vary, and if you like your steak well-done, it may take you a little longer than 10 min

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat and boil half a kettle

Pat your pork loin steak[s] dry with kitchen paper and rub them with a little vegetable oil and salt on both sides

Once hot, add the seasoned steak and cook on one side for 3 min or until browned

Tip: Cooking for 3 or more? Use 2 pans!

Meanwhile, add your waxy potatoes to a heatproof bowl, then cover with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 4-8 min or until the potatoes are fork-tender

Top, tail and slice your leek[s] into chunky rounds

Wash to remove any grit from between the leaves

Chop your chives finely

Once the pork steak is browned on one side, reduce the heat to medium-high, flip and cook 1 min further

Dissolve your chicken stock mix in 150ml [195ml] [255ml] boiled water

Add the stock and sliced leeks to the pan and cook, covered, for 4 min or until the pork is cooked through (no pink meat!)

Once the potatoes are tender, add a small knob of butter with a pinch of salt and pepper and roughly crush with a fork – these are your crushed potatoes

Wash your salad, then pat it dry with kitchen paper

Once the pork steak is cooked through, add your wholegrain mustard (not a mustard fan? Go easy!), your soft cheese and the chopped chives and cook, uncovered, for 1 min further or until the sauce has thickened – this is your creamy mustard & chive pork steak

Season generously with pepper