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Pork with Lemon Vegetables

Pork with Lemon Vegetables

I found myself staring into the fridge the other night with limited cooking inspiration. The butcher hadn’t had what I’d wanted earlier in the day so my plan had gone out the window. Then I discovered my veggie supply was not quite what I had remembered. I was struggling. I really wanted something tasty but was drawing a blank. So I did what I often do in these situations and pulled all options out of the fridge and let the dish almost create itself. And the resultant Pork with Lemon Vegetables was amazingly delicious!

It was a  really good reminder for me that keeping it really simple does not make the food boring. This is about as simple as it gets – BBQ’s protein and a quick vegetable mix. It’s the added touched that make all the difference. A good seasoning salt is your best friend when it comes to ramping up the flavour of a simple cut of meat. And lemon, pepper and garlic will make any vegetable combo sing, Such a fantastic reminder too with one of my girls starting school this week and time becoming more precious. I suspect that this pork with lemon vegetables will fast become a weekly staple!

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Pork with Lemon Vegetables

Ingredients

300-400 lean pork steaks
Salt & pepper or seasoned salt rub
1/2 teaspoon macadamia oil
3 cloves of garlic, crushed
2 small zucchinis, thinly sliced
1 punnet brown mushrooms (about 200g), thinly sliced.
2 handfuls of baby spinach or chopped silverbeet
1/2 cup chicken or vegetable stock or water
1 lemon, juice only
Soy sauce – just a dash to taste

Instructions

1
Trim the pork steaks of all visible fat then season well on both sides with either salt and pepper or a flavoured salt rub. I used a homemade rosemary salt with some added pepper. Set aside for 15 minutes to marinate.
2
Cook the pork steaks to your liking. They can be done on the BBQ (my favourite as hubby does the cooking!), in a pan or baked in the oven.
3
While the pork is cooking, heat a large frying pan. Add a tiny amount of macadamia oil then the garlic and cook for a minute or two. Add the zucchini and a small amount of the stock and stir well. Cook for a minute then add the mushrooms. Cook, stirring often for a few minutes until the vegetables have softened.
4
Add the chopped silverbeet or spinach leaves, the remaining stock and the juice of half the lemon and cover. Cook for a minute or two until the leaves have wilted. Stir through a pinch of salt and good grinding of pepper along with a dash of soy sauce. Taste and add more lemon juice or pepper if desired.
5
Serve immediately with the pork.
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