Cheddar-stuffed pork steaks with ratatouille
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: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Nut-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Pork loin 8 very thin steaks 600 g
- Cheddar cheese 4 slices 80 g
- Onion 150 g
- Garlic 9 g
- Green pepper 200 g
- Courgette 250 g
- Aubergine 250 g
- Tomato 300 g
- Plain flour 40 g
- Egg 2 without shells 100 g
- Extra virgin olive oil 30 g ratatouille and 50 g browning; conservative calculation includes all oil 80 g
- Parsley 3 g
- Black pepper 0.3 g
- Salt to taste 3 g
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Method
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Chop the onion and garlic. Cut the green peppers, courgette and aubergine into 1 cm cubes. Soften the onion and garlic in 30 g oil for 6 minutes; 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. 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.
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