Sunday, 9 September 2012

Pork Shoulder Steaks with an Apple, Parsley & Red Chilli Butter

Back to the old recipe folder again and here some pork steaks topped with an apple butter. Again, I really can’t remember where the idea for this came from and doing a google search doesn’t throw anything familiar up so I will have to presume that inspiration just struck one day!

I do know that at the time I was still receiving fortnightly veg boxes and I remember that I had a glut of flat beans with inspiration coming from both some Italian as well as Turkish recipes that I had seen. The similarities being that both cultures have recipes that involve simmering beans, almost stewing, for a fairly long time until tender in olive oil and tomatoes. Here I added green beans also and served with butter and parsley tossed Jersey Royals.

Pork Shoulder Steaks with Apple, Parsley & Red Chilli Butter
serves 2

2 pork shoulder steaks
1 tbsp parsley, finely chopped
12.5g butter, softened
1 small red chilli, deseeded and finely chopped
¼ eating apple, cored and finely chopped
1-2 tsp olive oil

Mix the parsley, chilli and apple into the softened butter in a small bowl or ramekin and set aside.

Preheat a griddle or frying pan (or grill) over a medium-high heat and cook the pork steaks, lightly brushed with olive oil, for about 6 minutes each side (although do check - you don’t want to overcook them).

Plate up the steaks and divide the butter between them, allowing it to melt slightly.

Flat Beans with Tomato, Garlic and Olive Oil
serves 2

150g flat beans, cut on the diagonal into 1.5 - 2 inch pieces
100g green beans, cut on the diagonal into 1.5 - 2 inch pieces
2 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
1 shallot (or small onion), finely diced
1 tomato, diced
pinch of sea salt
freshly ground black pepper
½ tsp sugar
small handful chopped parsley

In a medium pan, sweat the shallot or onion in half of the olive oil over a lowish heat for about 10 minutes until softened and translucent. Add the garlic and cook for a few more minutes.

Add both types of beans and the rest of the olive oil, increase the heat slightly and cook for a further 4-5 minutes.

Turn the heat back down to low again and add the rest of the ingredients. Cover and simmer gently for 20 - 30 minutes, stirring occasionally. Add a little water if the mix appears to be getting too dry. 


  1. Ooh this looks yum, might have to try it :)

  2. Oh do, definitely! It's so easy but really tasty :)