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Mid-loin Pork Chop

Mid-loin Pork Chop

Med-loin Pork Steak is free-range and Berkshire-raised, offering a unique flavour. With one of the lowest fat contents of any pork fillet, this lean steak is a perfect choice for those seeking a healthier meal.

200g: 1 Person


This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Sear in a hot pan, 2-3 minutes per side.


4 pork steaks (about 1 inch thick)
2 tablespoons olive oil
Salt and pepper, to taste
2 cloves garlic, minced (optional)
1 teaspoon dried herbs (such as thyme, rosemary, or oregano, optional)
1/2 cup chicken or vegetable broth (or white wine, if preferred)

Season the pork steaks generously with salt, pepper, and any dried herbs you'd like to use. If you have time, let them sit at room temperature for about 15-20 minutes to allow the flavors to meld.

Heat the olive oil in a large, heavy-bottomed skillet or frying pan over medium-high heat.

Add the minced garlic (if using) and sauté for about 30 seconds until fragrant.

Carefully add the pork steaks to the hot skillet. Sear them for 2-3 minutes on each side, or until they develop a golden-brown crust. This helps lock in the juices.

Once the pork steaks are seared, reduce the heat to medium-low. Pour the chicken or vegetable broth (or white wine) into the skillet. This will create a flavorful sauce.

Cover the skillet with a lid and let the pork steaks simmer in the broth for about 15-20 minutes, or until they are cooked through. To be sure, use a meat thermometer to check that the internal temperature of the pork steaks reaches 145°F (63°C).

Occasionally, spoon some of the broth over the steaks while they cook to keep them moist.

Once the pork steaks are cooked to your desired level of doneness, remove them from the skillet and let them rest for a few minutes.

Serve your stovetop-cooked pork steaks hot with your favorite side dishes

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