Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Rosemary pork steaks with marinated courgettes
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
- 2 garlic clovesfinely grated
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 2 tsp rosemary leavesfinely chopped
- 1 tbsp olive oil
- 2 pork steaksaround 200g, trimmed of any additional fat
- 160g frozen broad beans or soya beans
- 1 tsp rapeseed oil
- 220g courgettesthickly sliced
- 2 spring onionstrimmed and thinly sliced
- 2 handfuls of rocket leaves
Nutrition: per serving
- kcal312low
- fat13g
- saturates3g
- carbs12glow
- sugars3glow
- fibre10g
- protein32ghigh
- salt0.14g
Method
step 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.
step 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.
step 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.
step 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.
