Italian Baked Pork Steaks♥ ✽♥ Be sure to

Italian Baked Pork Steaks♥
✽♥ Be sure to SHARE to SAVE to your Timeline Photos to find later ♥✽

4 people

Prep Time:
15 minutes
Cook Time:
35 minutes
Per portion:

2 x 300g packs Fresh British Specially Selected Outdoor Bred Pork Loin Steaks

2 x 125g packs Cheese Emporium Mozzarella Cheese

4 slices Specially Selected Parma Ham

1 Courgette

150g Cherry Tomatoes

1 Yellow Pepper

400g tin Sweet Harvest Chunky Chopped Tomatoes with Herbs

1 tsp Stonemill Dried Basil

1 Quixo Chicken Stock Cube

450g pack Specially Selected Jersey Royal Potatoes

Salt and Black Pepper

A little Solesta Olive Oil

Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Chop the pepper into small chunks – discard the seeds and white pith. Chop the courgette into small pieces – the same size as the pepper.

Quarter the cherry tomatoes. Put them all into a small saucepan with the tinned tomatoes. Crumble in the chicken stock cube, season with some black pepper, then add the dried basil and bring to the boil.

Meanwhile, brown the pork steaks on both sides in a little oil in a frying pan. Pour the vegetables in the base of a roasting dish, then place the pork loin steaks on top.

Drain the mozzarella and cut into 4 slices, top each pork steak with a slice, then put a slice of folded Parma ham on top of the cheese.

Bake in the oven for about 25-30 minutes until tender. Meanwhile, cook the Jersey Royals in some salted boiling water for about 15 minutes until tender. Serve the pork steaks and sauce with the potatoes.

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