Pork steaks with apricot chutney

Pork steaks with apricot chutney

Total: 34 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / person: 405 kcal
, Fat: 26 g
, Carbohydrate: 13 g
, Protein: 29 g


4 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

Apricot chutney

1 tbsp olive oil
1 shallot, thinly sliced
300 g apricots, thinly sliced
2 tbsp cane sugar
2 tbsp apple vinegar
1 tbsp water
1 tbsp tarragon, finely chopped
¼ tsp salt
a little pepper

Charcoal/gas/electric grill:

4 pork steaks (each approx. 150 g)
½ tbsp olive oil
1 tsp salt
a little pepper
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How it's done

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Apricot chutney

Heat the oil in a pan, sauté the shallot for approx. 5 mins. Add the apricots, sugar, vinegar and water, mix, cover and simmer over a low heat for approx. 10 mins., allow to cool slightly. Add the tarragon, season.

Charcoal/gas/electric grill:

Brush the steaks with oil, season. Grill the steaks over/on a medium heat (approx. 220 °C for approx. 7 mins. on each side, serve with the apricot chutney.

Good to know
Prepare: Prepare the apricot chutney approx. 1 day in advance, cover and keep in the fridge.
Serve with: Grilled vegetables, fried potatoes

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