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Pork loin steaks can be given a flavoursome transformation by serving with a flavoursome potato and vegetable side.
The potatoes are given a burst of flavour with spicy paprika andcaraway seeds, which gives the dish a goulash-like flavour - in a fraction of the time.
- Heat the oven to 190C, 170C fan, 375F, gas 5. Place the potatoes, onions, peppers, garlic, paprika, caraway seeds and oil in a large bowl. Season and stir well so that all the vegetables are thoroughly coated with the spices. Spread out onto a large baking tray and roast for 25-35 minutes or until the potatoes are cooked and the vegetables are slightly charred, turning them half way through cooking.
- When the potatoes have been in the oven for 20 minutes begin to cook the pork steaks. Brush each one with a little oil and season. Grill on a pre heated char grill for 3-4 minutes on each side. Place the pork steaks on top of the potatoes in the oven for a further five minutes or until cooked through.
- Divide the pork and potatoes between four warmed plates. Spoon a little sour cream on top of the potatoes and serve the rest separately.
- 4 x 175g (6oz) pork loin steaks
- 550g (1lb 4oz) large new potatoes cut into thick slices
- 2 onions, halved and each half cut into four wedges
- 2 red peppers, de-seeded and cut into thick strips
- 4 garlic cloves, skin on and lightly crushed
- 1 ½ tsp paprika
- 1 tsp caraway seeds
- 2 tbsp olive oil
- 150ml (1/4 pt) sour cream
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