Pork steaks with tomato and fava bean sauce

SERVES 4

Ingredients:

4 pork steaks (blade chops), about 5 ½ oz (150g) each, trimmed

2 tbsp olive oil

generous pinch of dried oregano

1 onion, finely chopped

2 garlic cloves, finely chopped

1 x 14oz (400g) can whole peeled plum tomatoes with juices, chopped

4½oz (125g) fresh or frozen fava beans

handful of flat-leaf parsley, very finely chopped

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Brush the meat with 1 tbsp of the oil, and sprinkle with the oregano. Season well with sea salt and black pepper. Place in a shallow roasting pan without crowding, and roast in the oven for 10–15 minutes or until golden on the outside and cooked through.

2 Meanwhile, heat the remaining oil in a frying pan over a low heat, and add the onion and a pinch of salt. Cook for 5 minutes until soft, then stir in the garlic and cook for a couple of seconds.

3 Pour in the tomatoes, including any juices, and bring to a boil. Reduce the heat slightly, and simmer for about 15 minutes. Stir in the fava beans, and cook for another 10 minutes, adding a little water if the mixture dries out.

4 When ready to serve, taste the sauce, and season if needed. Stir in the parsley. Place the chops in the sauce, and serve hot

Variations:

Use fresh or frozen peas instead of fava beans.

Pork steaks with tomato and fava bean sauce