A recipe that balances savory richness with fresh sweetness.
Who says weeknight cooking can’t feel a little indulgent? This pork steak with Brussels sprouts and roasted cherry tomatoes proves otherwise. The meat stays tender, the sprouts brown nicely, and the tomatoes turn soft and sweet – and a quick mustard pan sauce ties it all together! Best of all, it’s built from just a few ingredients you might already have waiting in your kitchen...
Perfect for a cozy weeknight dinner or an impressive weekend meal, this recipe proves you don’t need complicated steps to create something truly stylish.
Ingredients (Serves 4)
- EU Pork steaks – 4 (about 200–250g each)
- Brussels sprouts – 400g, trimmed and halved
- Cherry tomatoes – 400g
- Olive oil – 5 tbsp
- Garlic – 3 cloves, minced
- Fresh rosemary or thyme – 2 tsp chopped (or 1 tsp dried)
- Salt – to taste
- Black pepper – to taste
- Butter – 1 tbsp
- Mustard – 2 tbsp
Preparation
Prepare the vegetables
- Preheat your oven to 200°C (390°F).
- Toss the sprouts and cherry tomatoes with 1 tbsp olive oil, half the garlic, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until sprouts are golden and tomatoes burst, deepening in color.
Cook the pork steaks
-
- Pat the steaks dry with a paper towel. Season both sides with salt, pepper, and the freshly chopped herbs.
- Heat 1 tbsp of olive oil in a skillet over medium-high heat, once the oil is shimmering, sear the pork steaks for 2–3 minutes per side until golden brown.
- Lower heat, add remaining garlic and butter, and cook for 2 to 4 more minutes per side until internal temperature reaches 65°C, or it’s firm and springy when pressed.
- Take the meat out and leave to rest.
- Add the mustard to the remaining pan juices and mix over low heat to emulsify into a delicious pan sauce.
Plating
-
- Plate pork steaks with roasted Brussels sprouts and cherry tomatoes.
- Drizzle the sauce over the pork and vegetables.
