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Pork Steaks with Apricot Chutney

Pork Steaks with Apricot Chutney

Pork Steaks with Apricot Balsamic Chutney recipe, brought to you by MiNDFOOD.

Pork Steaks with Apricot Chutney

There is nothing quite like a juicy fresh apricot. With just a hint of tartness they make a lovely addition to a wide variety of summer-inspired recipes

Serves 4

1 tbsp olive oil

4 green onions, thinly sliced diagonally

1 long red chilli, deseeded, finely chopped

½ cup white wine vinegar

¾ cup caster sugar

500g apricots, stone removed, cut into quarters

4 pork scotch fillet steaks

1 red endive, leaves separated, sliced or torn

flat leaf parsley, sliced or torn

6 radishes, finely sliced

extra virgin olive oil, to serve

1 Heat 2 tsp oil in a saucepan over medium heat. When hot, add onion and chilli and cook for 1 minute. Add vinegar and sugar and stir until sugar is dissolved and mixture comes to the boil. Simmer for 
2 minutes. Add apricots and simmer for 
5 minutes or until fruit is tender. Transfer to a bowl. Season with salt and white pepper. Cool and set aside until required.

2 Heat a barbecue hot plate or non-stick frying pan over a medium heat. When hot, add remaining oil. Season steaks with salt and pepper on both sides. Cook steaks for 3 minutes on each side or until cooked through. Serve steaks topped with apricot chilli chutney and salad.

3 To make salad: combine endive, parsley and radishes in a bowl. Spoon onto serving plates and drizzle with good quality extra virgin olive oil to serve.

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