Pork steaks wrapped in Parma ham with butter bean salad

Ingredients

2 Sainsbury’s Taste The Difference outdoor reared British pork loin steaks, or similar
4 slices Sainsbury’s Taste The Difference minimum 24 month matured Parma ham, or similar
450g Karyatis roasted red peppers (from Sainsbury’s), or similar, drained and sliced
Vegetable oil for frying
2 tbsp sherry vinegar
Small garlic clove, crushed
400g tin butter beans, drained and rinsed
Handful of fresh parsley leaves, to garnish

Ingredients

2 Sainsbury’s Taste The Difference outdoor reared British pork loin steaks, or similar
4 slices Sainsbury’s Taste The Difference minimum 24 month matured Parma ham, or similar
450g Karyatis roasted red peppers (from Sainsbury’s), or similar, drained and sliced
Vegetable oil for frying
2 tbsp sherry vinegar
Small garlic clove, crushed
400g tin butter beans, drained and rinsed
Handful of fresh parsley leaves, to garnish

Method

Preheat the oven to 180°C/fan160°C/gas 4. Season the pork steaks well, then wrap each with 2 Parma ham slices.
Heat a little oil in a large frying pan, then fry the wrapped steaks over a medium heat for 5 minutes on each side, adding the vinegar for the final 3 minutes to glaze.
Transfer to the oven for 5-7 minutes until cooked through, then set aside to rest.
Heat a little oil in a saucepan and fry the garlic for 1-2 minutes, then add the beans with a splash of water and heat for 2-3 minutes. Add the peppers and season, then stir through the chopped parsley. Serve with the pork.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Season the pork steaks well, then wrap each with 2 Parma ham slices.
Heat a little oil in a large frying pan, then fry the wrapped steaks over a medium heat for 5 minutes on each side, adding the vinegar for the final 3 minutes to glaze.
Transfer to the oven for 5-7 minutes until cooked through, then set aside to rest.
Heat a little oil in a saucepan and fry the garlic for 1-2 minutes, then add the beans with a splash of water and heat for 2-3 minutes. Add the peppers and season, then stir through the chopped parsley. Serve with the pork.

delicious. tips

This recipe works just as well with British rose veal escalopes. If they’re thin, fry for 2 minutes only on each side.

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