Pan Fried Pork Salad with Sage, Squash and Broccoli


So not to let the weekend pass without a hint of home comforts, I often refer to this speedy seared pork dish, as a healthier option to a roast. It is easy, healthy and can be adapted to any number of people you are cooking for. All you need is a side of roast potatoes, some apple sauce and you are in business.


Its such a funny thing, but since i’ve started working at a Michelin starred restaurant in Fulham, which I shall not mention for the sake of anonymity, I have established that my previous assumption that all chefs must eat like kings every night of the week is in fact wrong. The River Cottage lifestyle and the amazing food readily available on a daily basis for all the chefs is not the norm. Sure getting a fine slice of Beef of the end of a two person Sirloin or a nice wedge of Orange and Almond Cake once and a while gets thrown my way. However a gourmet lunch, or  a minute to sit down – the biggest luxury, is about as unlikely as Lady Gaga walking into the kitchen, in her meat dress, saying ‘cook me’.

It is a sad realization but most chefs do not go home and make themselves incredible meals once they have finished a shift. Its straight for a Bacon Butty or the cereal box they head.

Far from being my style to miss out on a good meal opportunity, this is my take on a healthy, quick tasty meal. It is simple and pork is a meat that is kinder on on the pocket then most. This time even more so because I got my meat at half price from my local butcher. Thanks Bob.

Pan Fried Pork Salad with Sage, Squash and Broccoli Recipe

  • 4 pork steaks, or chops
  • 1 heaped tablespoon fresh sage, chopped
  • 1 clove of garlic, chopped
  • 50ml white wine
  • sea salt and black pepper
  • 200g tenderstem broccoli
  • 1 butternut squash
  • 4 tbs extra virgin olive oil, plus more the drizzle
  • 1 tablespoon grass fed butter
  • 1 tbs fennel seeds, crushed
  • sea salt and black pepper
  • 1/2 lemon cut in wedges, to serve


Pre-heat the oven to 200 degrees celsius

Slice the squash in half longways and remove the seeds. Chop into long thin fingers, about 3 inches long and 1 inch wide. Place the squash to a baking tray. Drizzle with 2 tablespoons olive oil, scatter with the fennel seeds and season well with salt and pepper. Give the tray a shake to make sure the squash are coated in oil before adding the tray to the oven.

Cook the squash  for 25-30 minutes, giving them a mix in the tray halfway through cooking.

Five minutes before the squash is cooked, dress the pork in its packet in a tablespoon of oil. Add the chopped sage, a generous pinch of salt and a grinding of pepper. Heat the remaining oil a large frying pan on a hight heat and swirl around the bottom, to prevent sticking. Add the pork steaks to the pan and fry it for 5 minutes on one side, before flipping it and cooking it for a further 5 minutes on the other. You want to develop a nice brown seared coating on the meat.

Once cooked set the meat aside to rest on plate. Cover the pork with foil to keep it warm.

Return the frying pan back to the hob. On a medium heat fry the chopped garlic in the butter for 2-3 minutes. When the garlic started to turn golden and gives off a caramelised small, add the white wine to deglazed the pan. This will help unstick all the meat juices.

Cut the broccoli in half. Steam on the hob, in a large pan filled with 1 inch of water, or for 2 minutes in a microwavable steamer.

Slick the pork, at an angle, into long strips and add to a large bowl with the steamed broccoli and cooked squash. Add the white wine and garlic from the glazed pan with a generous glug of olive oil, a good squeeze of lemon juice. Season and toss well to combine.

Best served warm.

If you are a fan of the Butternut Squash, you will love my Butternut Squash Recipe with Cumin and Tahini

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