Pork Steaks With Spinach Pilaf

( + 5 mins resting time)

The ingredient of Pork Steaks With Spinach Pilaf

• 1 tablespoon olive oil
• 1 brown onion halved thinly sliced
• 4 cardamom pods lightly crushed
• 1 x 7cm cinnamon stick
• pinch of saffron threads
• 300g 1 1 2 cups basmati rice
• 750ml 3 cups massel chicken style liquid stock
• 1 bunch english spinach trimmed washed dried finely shredded
• 45g 1 4 cup currants
• 4 about 200g each pork butterfly steaks
• olive oil spray
• 2 tablespoons toasted slivered almonds ducks brand
• freshly ground black pepper

The Instruction of pork steaks with spinach pilaf

• heat the oil in a large saucepan over medium heat add the onion and cook stirring for 5 minutes or until soft add the cardamom cinnamon saffron and rice and cook stirring for 2 minutes or until aromatic add the stock cover and bring to the boil reduce heat to low and cook tightly covered for 15 minutes or until all the liquid is absorbed
• sprinkle the rice mixture with the spinach and currants cover and remove from heat set aside for 5 minutes to rest
• meanwhile heat a large non stick frying pan over high heat spray pork steaks lightly with oil cook the pork for 2 3 minutes each side or until brown and just cooked through
• sprinkle pilaf with almonds use a large metal spoon to gently fold the almonds spinach and currants through the pilaf divide the pilaf evenly among serving plates top with the pork and season with pepper serve immediately

Nutritions of Pork Steaks With Spinach Pilaf

calories: 538 945 calories
calories: 11 grams fat
calories: 1 5 grams saturated fat
calories: 71 grams carbohydrates
calories: n a
calories: n a
calories: 38 grams protein
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