Rosemary pork steaks with marinated courgettes
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Rosemary pork steaks with marinated courgettes

By Sara Buenfeld

As well as being a balanced meal, this speedy supper is fresh and zingy. Frozen baby broad beans work well with pork, as well as the herby courgettes

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 312
  • fat 13g
  • saturates 3g
  • carbs 12g
  • sugars 0g
  • fibre 10g
  • protein 32g
  • salt 0.14g

Ingredients

  • 2 garlic cloves , finely grated
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tsp rosemary leaves , finely chopped
  • 1 tbsp olive oil
  • 2 pork steaks , around 200g, trimmed of any additional fat
  • 160g frozen broad beans or soya beans
  • 1 tsp rapeseed oil
  • 220g courgettes , thickly sliced
  • 2 spring onions , trimmed and thinly sliced
  • 2 handfuls of rocket leaves

Method

  1. Stir the garlic, lemon zest and juice, rosemary and olive oil together in a medium bowl with some ground black pepper. Use 2 tbsp to coat the pork steaks and set the rest aside.

  2. Boil the frozen beans following pack instructions. Meanwhile, heat the rapeseed oil in a large non-stick frying pan and fry the courgettes in a single layer until golden. Flip them over with the tip of a knife and cook the other side for a 1-2 mins more until tender. Toss in the remaining marinade.

  3. Cook the pork steaks in the pan for 3 mins one side and 2 mins on the other until golden and tender. Remove from the pan and set aside to rest.

  4. Add the drained beans, spring onions and rocket to the courgettes and toss well. Serve with the pork, drizzling over any resting juices from the meat.

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