How to Cook Pork Loin Steak with Peas a la Françoise

Name: How to Cook Pork Loin Steak with Peas a la Françoise
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 2 pork loin steaks or pork chops; knob of unsalted butter; 150g fresh podded peas; 100g finely diced pancetta; 2 large banana shallots, finely diced; 200ml chicken stock; spring thyme, leaves only; 1 baby gem lettuce, shredded; small bunch of flat leaf parsley, picked and shredded; fine sea salt to taste; pinch of ground white pepper; beurre mane (knob of butter mixed with flour to form a paste)

20 mins
20 mins
easy
2

Recipe by

Jeff Baker

Ingredients

2 pork loin steaks or pork chops
knob of unsalted butter
150g fresh podded peas
100g finely diced pancetta
2 large banana shallots, finely diced
200ml chicken stock
spring thyme, leaves only
1 baby gem lettuce, shredded
small bunch of flat leaf parsley, picked and shredded
fine sea salt to taste
pinch of ground white pepper
beurre mane (knob of butter mixed with flour to form a paste)

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Introduction

A spring dish celebrating the humble garden pea. Be sure to render the fat of the pork before searing the side, for a crispy, succulent steak. Fresh peas, also known as garden peas, are especially sweet in late spring and early summer. Grown in the pod, they're packed full of vitamins and are more versatile than some would think in the kitchen. Simply boil and toss in a little butter for an indulgent green treat, or blend into a sweet, velvety soup scented with fresh mint. This recipe is a take on the classic French dish peas a la Françoise: braised peas with pancetta, onion, and lettuce.

Method

pork loin steak with peas a la françoise recipe ingredients

for the pork:

remove your chops from the packaging, pat dry and bring to room temperature
pre-heat a griddle or heavy-based frying pan, large enough to hold the chops
season the steaks liberally with sea salt just prior to cooking
place the steaks on the fat to render before searing on the flat sides, cooking over a high heat and turning a few times
once well coloured, cook each side for 4 to 5 minutes
finish by adding a large knob of butter to the pan and basting over the steaks for the final couple of minutes
leave to rest in a warm place or half the cooking time before serving

for the peas:

fry the pancetta until golden, remove from the pan and keep to one side
gently fry the onion in the pancetta fat with a little butter until soft and translucent
add the stock and thyme leaves, bring to a simmer then thicken with the beurre mane
add the peas and simmer until tender
add the lettuce and flat leaf parsley season to taste then serve straight away