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How to Cook Pork Loin Steak with Peas a la Françoise

How to Cook Pork Loin Steak with Peas a la Françoise


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

A spring dish celebrating the humble garden pea. Be sure to render the fat of the pork before searing the side, for a crispy, succulent steak.

Fresh peas, also known as garden peas, are especially sweet in late spring and early summer. Grown in the pod, they’re packed full of vitamins and are more versatile than some would think in the kitchen. Simply boil and toss in a little butter for an indulgent green treat, or blend into a sweet, velvety soup scented with fresh mint. This recipe is a take on the classic French dish peas a la Françoise: braised peas with pancetta, onion, and lettuce.

for the pork:

  1. remove your chops from the packaging, pat dry and bring to room temperature
  2. pre-heat a griddle or heavy-based frying pan, large enough to hold the chops
  3. season the steaks liberally with sea salt just prior to cooking
  4. place the steaks on the fat to render before searing on the flat sides, cooking over a high heat and turning a few times
  5. once well coloured, cook each side for 4 to 5 minutes
  6. finish by adding a large knob of butter to the pan and basting over the steaks for the final couple of minutes
  7. leave to rest in a warm place or half the cooking time before serving

for the peas:

  1. fry the pancetta until golden, remove from the pan and keep to one side
  2. gently fry the onion in the pancetta fat with a little butter until soft and translucent
  3. add the stock and thyme leaves, bring to a simmer then thicken with the beurre mane
  4. add the peas and simmer until tender
  5. add the lettuce and flat leaf parsley season to taste then serve straight away
  • The Ingredients
  • 2 pork loin steaks or pork chops
  • knob of unsalted butter
  • 150g fresh podded peas
  • 100g finely diced pancetta
  • 2 large banana shallots, finely diced
  • 200ml chicken stock
  • spring thyme, leaves only
  • 1 baby gem lettuce, shredded
  • small bunch of flat leaf parsley, picked and shredded
  • fine sea salt to taste
  • pinch of ground white pepper
  • beurre mane (knob of butter mixed with flour to form a paste)

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