Preparation time is 25minutes
Cook time is 35minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons baby capers, finely chopped
- 1/3 cup extra virgin olive oil
- 1/2 cup parmesan, finely grated
- 1/3 cup smoked cheddar, grated
- 500grams washed red potatoes
- 4 scotch fillet pork steaks
- 3/4 cup panko breadcrumbs
- 1 bunch lemon thyme, leaves removed
- 2 garlic cloves, crushed
- baby carrots, steamed (to serve)
Method
Step 1 of 2
Preheat oven to 220°C. Grease 4 holes in a Texas muffin pan and line bases with baking paper. Thinly slice potatoes with a mandolin or sharp knife and place into a bowl. Add 2 tbs of the oil and 2 tbs thyme leaves and toss until potatoes are coated. Layer potatoes into muffin holes, pressing down firmly. Roast for 35 minutes or until golden and crisp. Keep warm.
Step 2 of 2
Meanwhile, preheat grill on high. Combine remaining thyme leaves, breadcrumbs, cheeses, capers, garlic and 1 tbs of oil in a bowl. Heat remaining oil in a large frying pan over medium heat. Cook steaks for 3 minutes on each side or until golden and cooked through. Spoon crumb mixture onto steaks and transfer pan to grill. Cook for 3 minutes or until golden and crisp. Serve steaks with potato stacks and baby carrots.
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