Pork steak with peach chutney

Pork steak with peach chutney

Total: 20 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 418 kcal
, Fat: 23 g
, Carbohydrate: 14 g
, Protein: 36 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Peach chutney

1 peach (approx. 130 g), diced
½ red onion, cut into fine strips
1 tbsp sugar
1 tbsp white wine vinegar
1 tbsp water
¼ tsp salt


1 tbsp white wine vinegar
2 tbsp oil
¼ tsp salt
90 g rocket


½ tbsp oil for frying
2 pork steaks (e.g. loin, approx. 150 g each)
½ tsp salt
a little pepper
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How it's done

Peach chutney

Cook the peaches with all the ingredients up to and including salt over a medium heat for approx. 15 mins. until soft, stirring occasionally; leave to cool.


Mix the vinegar, oil and salt together well in a bowl, add the rocket and stir.


Heat the oil in a wide frying pan. Fry the steaks on both sides for approx. 4 mins., season, serve with peach chutney and rocket.

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