Smoked Pork Steaks with a Herb and Mustard crust Recipe

Pork neck or Kassler chops are both economical pork cuts to enjoy the traditional smoked gammon flavours, without having to buy a large joint of meat for a small family gathering.

Difficulty

Prep Time

20 minutes

Cooking Time

25 minutes

Serves

5

Recipe Ingredients

  • 5 Smoked Pork Neck steaks (+- 575 g)

Crust

  • 10  SPAR Freshline Buttermilk Rusks, crushed
  • 5 ml dried parsley
  • 2 ml dried thyme
  • 2 ml ground nutmeg
  • 25 ml SPAR Butter, melted
  • 15 ml SPAR Wholegrain Mustard
  • grated rind of a fresh lemon 
  • salt and pepper to taste
  • 1 x 330 ml can sparkling 100% apple juice

Sauce

  • 20 ml corn flour
  • 250 ml SPAR Fresh Cream

Recipe Method

  1. Brown the steaks briefly on both sides, in a little olive oil in a pan.  Transfer them to a single but compact layer in an oven dish. Pre-heat oven to 210 °C.
  2. Crush the rusks in a food processor and add in all the remaining crust ingredients.
  3. Spoon on and pat down a thick even layer onto each steak. Carefully pour in just enough apple juice to 1cm depth around and not over the steaks.  Cover the dish with foil.
  4. Bake for 15 minutes – remove foil and bake a further 5 minutes.
  5. Lift the steaks onto a warm serving platter.
  6. In a small saucepan, combine 100 ml from the leftover sparkling apple juice with the cream and corn flour, and bring slowly to the boil while stirring.  Serve as an accompanying sauce.

Hints & Tips

  • Consider putting a chicken in the oven to roast and be removed at the time the pork steaks go in, to serve as a substitute for a large turkey which may not be practical for small families.
  • Using up leftover ingredients from Festive Food:
  • Nuts - Chop and freeze for many recipes in future, or use for coating marble-size balls made by mixing leftover grated cheeses with flavoured cottage cheeses – a wonderful snack food for New Year’s Eve.
  • Mint Jelly - Stir into cooked peas before serving or spread onto buttered bread for sandwiches to be filled with cold meats.
  • Bottled fruit mince or Cranberry Sauce - Enjoy spread onto French Toast with a slice of gooey Brie cheese, or pancakes for breakfast over the holidays.  Spoon into cored apples and bake them for a delicious dessert served with ice cream, vanilla custard or cream. Make a batch of quick-mix vanilla muffins and pop a spoonful into the centres before baking.
  • Roast chicken – mix into a salad with canned peaches or apricots, celery and mayonnaise with added pesto. Serve on a bed of mixed lettuce leaves and rocket.
  • Cooked ham – cube finely and add into a cheese scone recipe, or toss into cooked pasta with a creamy mushroom garlic sauce for a one-bowl supper.