Crispy and juicy, these garlic pork steaks will show you just how easy and delicious cooking with pork can be. Served with crunchy lemon pepper green beans and golden fried leeks, they are fabulously delicious and nourishing.
If you’ve been following my blog for a while, you’ll know that I like to share my complete paleo meals more than any other type of recipe. I think these meal posts are very useful to anyone trying to follow a paleo or a similar way of eating, and I get to show off how I eat at home. I like to think that my meals are simple, satiating and full of flavour, and I hope you like this one as much as we did.
By the way, this meal is great for anyone following my 9-week HBF program, keto, AIP or Whole30 diets. It really is PERFECT!
I love to compose my meals of at least two thirds vegetables, and this meal is no exception.The pork steaks are served with two beautiful side dishes. Fine green beans are cooked until a little tender but not soggy (eek, I hate overcooked vegetables!) and tossed in lemony, peppery oil. In contrast to zesty beans, the leeks are gently fried until soft and golden. Their buttery, sweet flavour compliments the savoury meat so well – pork and onions is a classic combo, after all.
The key to making this dish a success is good quality pork! You can use pork steaks, chops or cutlets, but please make sure to get free-range/pasture-raised pork meat. The flavour is SO MUCH better, and the nutritional profile of the meat is more superior to regular pork. Green beans can be replaced with broccoli, Brussels sprouts or any other green vegetable of choice. Leeks can be replaced wth regular brown or red onions. For those avoiding all butter, olive oil or ghee can be used instead.
I used three medium pork steaks for 2 people ( one of those was smaller) but you can make less or more, if you like. I like to aim for 150-200 grams of meat per serving.
As usual, I aim for 2/3 of my plate to be filled with vegetables. My paleo rules! Check out more of my paleo pork recipes here.
- 1 large leek, washed well
- 1 tablespoon coconut oil
- ½ teaspoon sea salt
- 3-4 medium pork steaks or pork chops
- ½ teaspoon sea salt
- Generous pinch of pepper
- 1 teaspoon coconut oil
- 3-4 cloves of garlic, roughly sliced
- 1 heaped tablespoon of butter or 1 + ½ tablespoons olive oil
- 150 g / 5.2 oz fine green beans, ends chopped off
- 1 + ½ tablespoons olive oil
- Zest of 1 lemon
- ½ teaspoon ground black pepper
- Juice of ½ lemon
- Generous pinch of sea salt
- Place a medium pot of water over high heat and bring to a boil (this is for the green beans).
- Season the pork steaks with sea salt and pepper on both sides and set aside.
- Slice the white and pale green parts of the leek into thin, circular slices. I like to add some of the green parts as well, for more colour. In a large frying pan or a skillet, heat a tablespoon of coconut oil over medium-high heat. Add the leeks and sea salt and cook for 5-6 minutes, stirring a few times, until softened and lightly browned. Remove the leeks to a bowl.
- Place the frying pan back over high heat and add another teaspoon of coconut oil. Add the pork steaks and cook for 3.5 minutes each side over medium-high heat.
- While the steaks are cooking, check the water in the pot. Once at boil, add the green beans and cook for 3 minutes, then strain through a sieve. Add olive oil, lemon zest and pepper to the empty pot and place over medium heat for 30 seconds to heat up. Return the beans to the pot with the lemon zest and olive oil, then drizzle with juice of half a lemon and season with a generous pinch of sea salt. Stir through well and set aside.
- Remove the pork steaks to a platter. Add the garlic and butter to the frying pan and place over medium heat. Melt and stir for about a minute, until garlic starts to turn golden. Don’t overcook it as the garlic can burn quickly. Top the pork steaks with the cooked garlic and pour any butter jus over the meat. Serve the cooked leeks and green beans on the side.
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