Crumbed Pork with Gravy

14 Ingredients

Number of servings

800grams brushed potatoes, coarsely chopped
1/4 cup milk
50grams unsalted butter
1/4 cup plain flour
1teaspoons smoked paprika
1 free range egg, lightly beaten
1 1/2 cups panko breadcrumbs
20grams parmesan, finely grated
600grams Woolworths pork scotch fillet steaks
3/4 cup vegetable oil
280grams baby spinach leaves
1 clove garlic, crushed
250grams Gravox Roast Pork Gravy
1/4 punnet rosemary, sprigs picked

Nutrition per serving

56% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

With a crispy, crunchy crust and juicy centre, this crumbed pork steak is the perfect match to a thick layer of flavourful gravy.

Method

Step 1 of 4

Cook potatoes in a large saucepan of boiling water for 12 minutes or until tender. Drain. Return to pan. Add milk and 40g butter and mash over low heat until smooth.

Step 2 of 4

Meanwhile, place flour and paprika in one bowl, egg in a second bowl, and breadcrumbs and parmesan in a third bowl. Place pork between 2 sheets of baking paper. Pound until 1cm thick. Dip pork in flour mixture, then egg, then crumb mixture.

Step 3 of 4

Heat oil in a large frying pan over medium heat. Shallow-fry pork, in 2 batches, for 4 minutes each side or until golden-brown. Drain on paper towel. Drain oil from pan.

Step 4 of 4

Melt remaining butter in same pan. Add spinach and garlic and cook, stirring, until wilted. Meanwhile, heat gravy following packet instructions. Spoon mashed potato onto plates. Top with spinach, pork and gravy. Serve sprinkled with rosemary.

Satay Chicken

Difficulty

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