Pork Steaks in Mustard Cream Sauce with Veg & Smashed Potatoes

Prepare Smashed Potatoes:

Preheat oven to 220°C. Prick a hole into each potato and steam until soft-ish but not extremely soft. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 8 minutes.

Roast Smashed Potatoes & Beets:

Peel and slice beetroot into 1 cm think slices and place on a lined baking tray. Once steamed, drain the potatoes and add to the lined baking tray. Using a potato masher, gently push down onto the potatoes so that they collapse but still keep their shape at the bottom. Drizzle with oil and half the thyme then bake for 15 to 20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

Cook Pork:

While still in the pack, smash the pork lightly with a rolling pin to 1 cm thickness. Pat dry the pork with paper towel. Heat oil in a medium non-stick pan over medium heat. Add the pork and cook, for about 2 to 3 minutes each side or until cooked through. Bring a large pot of water to a boil over high heat.

Prepare Mustard Sauce:

Remove pork to a plate and set aside to rest. Reduce heat to low and add approximately ⅓ cup of water to the pan to deglaze, stirring to loosen any stuck on bits. Add any juices from the resting pork and simmer until reduced by over half. Add mustard and cream and stir. Season with salt and pepper to taste, then scatter over remaining thyme.

Blanche Green Beans:

Trim the ends off the green beans. Add a generous pinch of salt and the green beans to the boiling water. Cook until bright green and just tender, about 2 minutes or to your preferred doneness. Drain and season with salt and pepper. Add butter if desired.

You Plate It:

Divide pork and mustard cream sauce between plates. Serve with the smashed potatoes, roasted beets and green beans. Enjoy!