Pork Steaks with Apricot Chutney

By Dixie Elliott

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

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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