Cheddar-stuffed pork steaks with ratatouille
Total time1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 20 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Method
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Chop the onion and garlic. Cut the green peppers, courgette and aubergine into 1 cm cubes.
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Soften the onion and garlic in 30 g oil for 6 minutes.
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Add the other vegetables and a pinch of salt and cook for 20 minutes, stirring.
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Grate the tomatoes, add to the vegetables and cook for another 10 minutes until juicy but not watery. Keep warm over the lowest heat.
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Flatten the pork steaks to 3 mm thick and lightly season with salt and pepper. Place a slice of cheddar on four steaks, leaving the edges clear; cover with the other four and press the edges together. Beat the eggs. Coat each parcel in flour, then egg, letting excess drip off.
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Heat the remaining 50 g oil in a frying pan over medium heat. Cook the stuffed steaks in two batches for about 4 minutes per side, adjusting the heat so the coating does not burn.
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Check that the centre of each parcel reaches 70°C for 2 minutes; continue over lower heat if needed. Serve with the ratatouille and parsley.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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