Pork Steak with creamed cabbage and pancetta

If you can get Saddleback or Old Spot Pork for this recipe so much the better. It is quick and easy, and it only uses one pan which is always a bonus!

Ingredients:

4 x 8 oz pork steaks cut from the loin
salt and pepper

1 onion
6oz thick-sliced pancetta, cut into 1cm strips
1 carrot - peeled and grated
1 small savoy cabbage - quartered, cored and finely shredded
2 cloves of garlic - peeled and crushed
¼ pint of double cream
1 tspn of thyme leaves
a knob of butter
ground black pepper to taste

Method:

1. Season the Pork steaks on both sides with salt and pepper.

2. Place a deep frying pan over a medium-high heat and add the pork, stood on its fat. What we are doing here is rendering enough fat to cook the pork in. When Golden, brown the other edges then turn onto one of its cut sides. Cook for 4 minutes then turn over and cook for a further 4 minutes. Remove to a plate to rest.

3. As the pork rests, add a knob of butter to the pan, add the pancetta and cook until beginning to color.

4. Add the onions and cook until beginning to soften, scraping up any crusty bits from the base of the pan.

5. Add the cream, cabbage, garlic, carrot, thyme and pepper. Bring to the boil and cook for three or four minutes, turning regularly.

Stir any pork juices into the cabbage then spoon into warm serving dishes or plates. Sit the pork on top and serve.