Pork Steaks with Mustard, Chive and Cider Cream Sauce Recipe


Pork Steaks with Mustard, Cider and Cream Sauce

We stayed recently at the beautiful Stanley Villa Camping site in Greenhalg, just outside Blackpool. The site says camping but really, this is glamping. Cosy pods to relax in and a choice of fire pits and barbecues to cook with. This is living the outdoor dream alright.

The video below shows in detail how to make this easy one-pot dish. It was an idea I had literally as we were walking around a local supermarket at closing time.

The key is to have a hot bed of wood embers or charcoal on ONE SIDE of the fire pit or barbecue before starting the cooking process.

Once you have that, it’s easy to prepare a tasty dinner in the great outdoors. Of course, you don’t have to light a fire for this – you can easily get great results cooking it in a pan on the hob.

Also, a cast iron pan is a handy piece of kit for withstanding the hot temperatures of the fire. See the video description box on  my YouTube video below for information on how to get hold of a quality one for a low price!


Serves 2

2 Decent-sized pork loin steaks or chops
2 Banana shallots, finely chopped
½ Bunch of chives, finely sliced
1 tbsp Dijon mustard
150ml Cider
150ml Double Cream
25g Butter

‘Gaucho’ style wood fired potatoes

500g-1kg Charlotte or other variety of small waxy potatoes
25g Butter
½ Bunch of chives, roughly chopped

1. Ensure that the fire is good and hot with an orange-red glow coming from the embers or charcoal.

2. Dice the potatoes into four pieces and cut some of the smaller ones in half. Lay a large double-layer of tin foil out on a work surface, around half a metre, and place the potatoes in the centre.

3. Add the butter, chives and a good sprinkling of salt and pepper. Wrap up the foil to completely encase the potatoes and bury the parcel in a large pile of embers. Cook for 30 minutes.

4. Place the cast iron pan directly onto the embers and allow to heat up for a minute or two. Add in the butter and once melted, add the shallots.

5. Once the shallots have softened, around 5-10 minutes, add in the cider and place on the hottest part of the fire to reduce the liquid down to around a tablespoon. Set aside on a cooler part of the fire.

6. Season the pork steaks and lay them onto the hottest part of the grill – you don’t even need a rack for this, you could do it direct onto the wood or coals for an intense flavour. Sear them for 3-4 minutes each side or until golden brown.

7. Place the cast iron pan back onto the hottest part of the fire and once the cider is bubbling again, add the mustard followed by the cream. Add in the pork steaks, stir and add the chives. Allow the steaks to cook through in the sauce – add a little cider or water if the sauce is becoming too thick. Season to taste.

8. Carefully remove the foil parcel from the embers by moving the embers or coals away from it and using gloves or a towel to take it out of the fire pit. Unwrap the parcel carefully.

9. Simply serve the potatoes along with the pork steaks and a good helping of the cream sauce – delicious!


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