Pork Neck Steak Greek style

Côtelettes de Porc à la Grecque is the original name of this dish from my Gourmand magazine issues. I made my own version of it.

Kritharaki Pasta was added in the end. Not a real one pot dish, because the Greek pasta was cooked for 12 min in a seperate pot. But just eating it with crusty bread would be good too.

I only had to pick up the pork neck steaks in the morning. All other ingredients were already at home.

With this cooking method the steak keeps very succulent and does not dry out.

Recipe for 2:

2 pork neck steaks

2 tbsp olive oil

3 shallots

3 garlic cloves

Salt, pepper, Italian tomato seasoning

6 smaller tomatoes

200 g tomato coulis

2 tbsp tomato paste

Zest of a lemon

12 Kalamata olives

100 g Feta (sheep/goat milk)

12 basil leaves

Some lemon slices for deco

100 g Kritharaki pasta cooked

Season the pork neck steak with salt and pepper. Heat up the olive oil in a big pan and fry the meat on both sides for 5 min each.  Add the chopped shallots and garlic and cook 3 more min. 

Now in with the tomato paste to fry, then the coulis and the fresh tomatoes. Stir well and don't forget to turn the meat.

If you cook pasta on the side, use some of the pasta water to loosen the sauce or just add water.

Cook for 5 more min. Olives and zest of the lemon now. Last but not least add crumbled feta and basil leaves.

Mix in the Kritharaki pasta.