Healthy, tasty, easy peasy.
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Crispy Peanut Pork Belly
Crispy Peanut Pork Belly Sliders
Crispy Pork and Fennel Leg Roast
Crunchy Pork Carnitas
Orange Pork Loin Chops
Portugese Pork Burgers
Mediterranean Pork Skewers
Ginger & Shallot Pork Mince Cups With Mango Salsa
Sesame & Soy Pork Belly With Crispy Noodle Colesla
Pork Cutlet stuffed with Fig Proscuitto & Goats Ch
Pork Loin Steak with Lemon & Pistachio Crust
BBQ Pork Loin Cutlet with Pear & Rocket Salad
Ginger pork noodles
Lemon and Pork Crumbed Schnitzels
Moroccan Pork Steaks
Orange and Chilli Pork Medallions
Plum & Soy Butterfly Pork
Pork and Hokkein Noodle Stir-fry
Pork chop with Portuguese rub
Pork cutlet with apple cider relish
Pork cutlet with tomato, spinach and craisins
Pork cutlets with mild chilli harissa
Pork Shiitake Mushroom and Broccolini Stir fry
Pork stir-fry with baby bok choy
Pork stir-fry with snow peas
Pork with potato and leek mash
Sage & Lemon Infused Pork Cutlet
Warm Pork Fillet Salad with Honey Dressing
BBQ Pork Ribs
Pulled Pork Sliders
Roast Pork Belly
BBQ Pork Ribs, Charred Corn and Chilli Butter
Baked Sweet Potato with Braised pork mince
Roasted Pork Belly with Fresh Cherry Sauce and Wilted Kale
Thyme Pork Steaks with Grilled Peaches
Cucumber Salad with Asian Dressing
Lemongrass Pork Bahn Mi
Easy Peasy Chinesy BBQ Pork with Coconut Wrap
Garlic and sage pork chop with rocket, pear and walnut salad
Banh Mi inspired Vietnamese pork bowls
Smoky BBQ Pulled Pork Pizza
Apple Ginger Pulled Pork
Pork roast with maple
Hints & Tips
Why Family Chef Pork?
Where to Buy
4 Family Chef pork steaks
8 sprigs fresh thyme or 1 tablespoon dried thyme
4 large yellow peaches
2 small packets rocket
6 medium sized white potatoes, washed, peeled and diced
1 teaspoon olive oil
1 tablespoon butter (or dairy-free margarine)
1 spike fresh rosemary or 1 teaspoon dried rosemary
Salt & pepper
Wash and pat dry steaks.
Put Family Chef pork steaks into a bowl with olive oil and thyme. Mix thoroughly, cover with cling wrap and then leave bag in the fridge for an hour or overnight to marinade.
Heat up a large fry pan until smoking and then add olive oil and butter.
Add diced potatoes and rosemary and fry, stirring frequently, until crispy and brown on all sides (about 12-15 minutes). Sprinkle over salt flake and ground pepper to taste.
Meanwhile, wash, pat dry, stone and halve peaches.
Oil a grill pan (or BBQ) and then heat up on a high heat until smoking. Place peach halves onto grill pan skin side down and cook, undisturbed for about five minutes. Then turn over and cook the other side. Remove carefully and set aside.
Wash and spin dry rocket.
Heat up a grill pan until smoking and then add pork steaks. Cook for six minutes on one side and then turn them and cook them for another two minutes on the other side. Remove steaks from pan and let rest on a chopping board for 2 minutes.
Serve pork steaks with peach halves, a serve of potatoes and fresh rocket.
BBQ or Grill
Plum & Soy
sweet and sour
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