Succulent pork steaks are topped with melting Wensleydale cheese with apricots
Preparation time 5 minutes, plus 30 minutes to marinate
Cooking time 10 minutes
Calories per serving 335
Fat per serving 18.5g
Approximate cost per serving £1.29
4 lean pork steaks
1 tbsp olive oil
Finely grated zest and juice of 1 lemon
1 tbsp chopped fresh rosemary or thyme
Freshly ground black pepper
100g (4oz) Wensleydale with apricots, cut into four slices
Fresh vegetables or mixed leaf salad, to serve
1) Put the pork steaks into a shallow dish (not a metal one) and add the olive oil, lemon zest, lemon juice and herbs. Season with black pepper. Turn to coat, then cover and marinate for 30 minutes.
2) Preheat a chargrill pan or the grill. Chargrill or grill the steaks for 4-5 minutes per side, depending on their thickness. Season.
3) Lift the pork steaks onto warm plates and place a slice of Wensleydale with apricots on top, leaving it for 1-2 minutes to melt while the meat rests. Serve with vegetables or salad.
Cook’s tip: Another time, use Wensleydale with cranberries instead of apricots.