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Delicious breaded pork steaks are accompanied by a delightful pasta, comprising red onions, baby tomatoes, herbs and cornichons, the latter of which adds a little acidity to the dish.  Quick to make, an easy weekday or weekend supper dish.

Serves: 2
Preparation Time: 10 minutes
Cook Time: 15 minutes

INGREDIENTS:

For the pork
2 x 6 oz or 7oz  pork steaks
6 oz  breadcrumbs
1 tbsp dried parmesan cheese
½ tsp ground black pepper
1 large egg, beaten
1½ tbsp olive oil for frying

For the pasta
6 oz  rigatoni, penne or other pasta that you like
1 tbsp olive oil
1 tbsp white wine vinegar
10 baby tomatoes, preferably red and yellow
1 red onion, very finely diced
1 clove garlic, crushed
Handful parsley, finely chopped or basil or rosemary if you prefer
2 tsp capers, chopped or 2 tsp cornichons, chopped
½ tsp sugar

METHOD:

Mix together the breadcrumbs, parmesan and black pepper in a large flat bowl.

In a separate flat bowl, pour in the egg mix.

Prepare your pasta dressing by heating the olive oil in a pan and gently softening the onion and garlic – do not burn. Add the tomatoes and continue to soften until they still have a slight bite to them.

Add the white wine vinegar, capers and chopped parsley, and leave to simmer for one minute. Season with ground black pepper.

Cook the pasta as per packet instructions, or to your own taste. While the pasta is cooking, dip the pork steaks first in the egg, and then completely coat with the breadcrumb mixture. Pan fry for 6-7 minutes on one side, flip over and cook for 4-5 minutes on the other side. Keep warm.

Finish your dish by draining the pasta, adding 1 tbsp olive oil and the pasta dressing. Top with some ground black pepper.

Place the pork steaks on top or to one side of the pasta. Serve with a tossed green salad or green beans.