If you’re stuck for time this one is ready in 20 minutes.
- 2 Pork Shoulder Steaks
- 8 Asparagus Spears
- ½ Red Onion
- 50ml Double Cream
- 1 Beef Oxo Cube
- Black Pepper
Heat your oven to its highest setting. Slice the onion finely and then sprinkle on top of the asparagus in a roasting tin. Drizzle with oil and roast for about 10 minutes.
Heat a heavy bottomed pan and add a little oil, season the pork steaks and fry on both sides until crispy. In a small saucepan mix the cream, Oxo and a generous amount black pepper together, bring to the boil stirring continuously, and then remove from the heat. Finally plate up the asparagus and pork and drizzle over the sauce.
PG
Portly Gourmet 