Char-grilled pork with Wensleydale and apricots recipe

Sue Ashworth
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Char-grilled pork with Wensleydale and apricots recipe

Succulent pork steaks are topped with melting Wensleydale cheese with apricots.

Another time, use Wensleydale with cranberries instead of apricots.

At a glance
  • Cuisine English
  • Recipe Type Main
  • Difficulty Easy
  • Preparation time 5 mins
  • Cooking time 10 mins
  • Serves 4 people
Ingredients
  • 4 lean pork steaks
  • 1 tbsp olive oil
  • 1 lemon, finely grated zest and juice
  • 1 tbsp chopped fresh rosemary or thyme
  • 1 pinch freshly ground black pepper
  • 100 g (3.5oz) Wensleydale with apricots, cut into four slices
  • 1 cup fresh vegetables or mixed leaf salad, to serve

Step-by-step

  1. Put the pork steaks into a shallow dish (not a metal one) and add the olive oil, lemon zest, lemon juice and herbs. Season with black pepper. Turn to coat, then cover and marinate for 30 minutes.
  2. Preheat a char-grill pan or the grill. Char-grill or grill the steaks for 4-5 minutes per side, depending on their thickness. Season.
  3. Lift the pork steaks onto warm plates and place a slice of Wensleydale with apricots on top, leaving it for 1-2 minutes to melt while the meat rests. Serve with vegetables or salad.

Recipe provided by The British Cheese Board.

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