- 2 large (approx 175g) pork steaks
- oil for grilling
- 4 ripe apricot, halved and stoned
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- pinch of dried chilli flakes
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2 tsp muscovado sugar
Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.
Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices – great with vegetables and mash.
Make it different
If you’ve got peaches or nectarines in the fruit bowl, these will also work well. If you prefer, you can also pan-fry the pork steaks until cooked, then remove and keep warm. Add the butter to the pan, tip in the sugar and chilli. Once the butter foams, tip in the apricots and cook for 5 mins until they start to cook down and caramelise. Serve with the steaks.