Baked Pork Neck Steaks with Pesto and Feta on Vegetables

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 3 pork neck steaks
  • 2 teaspoons pesto rosso
  • Cocktail tomatoes
  • 6 slices feta cheese, thin
  • 3 tomato (s), dried, pickled in oil
  • 1 bell pepper (s)
  • 1 onion (s)
  • 1 clove garlic
  • 1 carrot (s)
  • 1 spring onion (s)
  • 2 tablespoon tomato paste
  • Vegetable broth
  • 2 tablespoon cream cheese, low in fat
  • 1 pack dumplings (mini potato)
Baked Pork Neck Steaks with Pesto and Feta on Vegetables
Baked Pork Neck Steaks with Pesto and Feta on Vegetables

Instructions

  1. Cut the vegetables into pieces. Sear the steaks in oil (from the jar of the sun-dried tomatoes) for about 3 minutes on each side so that they are slightly brown.
  2. At the same time fry the vegetables in a saucepan with tomato oil, season with salt and pepper, add tomato paste, braise briefly so that roasted aromas develop and deglaze with the vegetable stock. Add cream cheese and simmer over low heat for about 5 minutes.
  3. Then distribute the vegetables in a baking dish. Place the steaks on the vegetables, brush with pesto, halve and place tomatoes on top and then cover with feta. Baked at 200 degrees (top and bottom heat) for about 15 minutes.
  4. Meanwhile cook the dumplings according to the instructions on the packet. Serve with the steaks.
  5. For me, the steaks were still slightly pink, but very juicy. If you like it through well, you should plan more time in the oven.

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