Home > Quick and easy pork recipes > Michel Roux Jr’s pork steaks with summer vegetables

Michel Roux Jr’s pork steaks with summer vegetables

Name: Michel Roux Jr’s pork steaks with summer vegetables
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Ingredients: 2 x 250g pork rib-eye steaks; 2 tbsp olive oil; 80g patty pan squash, cut into wedges; 80g yellow courgettes, thickly sliced; 100g asparagus tips; 80g baby courgettes, thickly sliced; 100g cherry tomatoes, halved; 80ml dry white wine; Courgette flowers, gently torn and stamens removed (optional); 1 tbsp finely chopped sage; 1 tbsp finely chopped oregano; 30g unsalted butter; Finely grated zest ½ lemon

By: Michel Roux Jr

Published: 15 May 24
Updated: 15 May 24

Michel Roux Jr’s pork steaks with summer vegetables

This summer-ready dish makes a hero of pork steaks, cooked simply and beautifully. “Rib-eye is an unusual cut of pork, but I like it as there is a good vein of fat running through that keeps the meat flavourful and juicy,” says Michel Roux Jr. “Ordinary pork chops will also work well, though. In this recipe everything is cooked in the same pan, so the vegetables pick up the lovely flavour of the pork.”

Michel Roux Jr is a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!

Recipe taken from Michel Roux at Home by Michel Roux Jr (Seven Dials £26) and tested by delicious. Photograph by Cristian Barnett.

Easy
Online only 2024

Test kitchen approved

Serves 2
Hands-on time 30 min

Recipe taken from Michel Roux at Home by Michel Roux Jr (Seven Dials £26) and tested by delicious. Photograph by Cristian Barnett.

Gluten-free recipes

Nutrition: Per serving

Calories: 997kcals
Fat: 71g (27g saturated)
Protein: 71g
Carbohydrates: 7.8g (6.4g sugars)
Fibre: 5.1g
Salt: 1.3g

Save recipe

Save

Save recipe Print

Rate

Before you start

Take the pork out of the fridge about 30 minutes before you want to start cooking.

Here we’ve used summer vegetables, but you can vary them with the seasons.

Before you start

Take the pork out of the fridge about 30 minutes before you want to start cooking.

Here we’ve used summer vegetables, but you can vary them with the seasons.

Ingredients

2 x 250g pork rib-eye steaks
2 tbsp olive oil
80g patty pan squash, cut into wedges
80g yellow courgettes, thickly sliced
100g asparagus tips
80g baby courgettes, thickly sliced
100g cherry tomatoes, halved
80ml dry white wine
Courgette flowers, gently torn and stamens removed (optional)
1 tbsp finely chopped sage
1 tbsp finely chopped oregano
30g unsalted butter
Finely grated zest ½ lemon

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Take the pork out of the fridge about 30 minutes before you want to start cooking. Season with salt on both sides.
Put a large non-stick frying pan over a high heat. Add 1 tbsp of the olive oil and, when the pan is hot, add the pork. Cook for about 5 minutes on each side or until nicely browned. Remove from the pan and set aside to rest.
Add the remaining oil to the pan with the patty pan squash and yellow courgettes. Cook for 2 minutes, add the asparagus and baby courgettes and cook for another 1-2 minutes. Add the tomatoes, then pour in the wine to deglaze the pan. Bubble for about 2 minutes while the alcohol evaporates. Sprinkle over the courgette flowers (if using) and herbs, then stir in the butter.