Back to Recipe Menu

Pork steaks with olive-parsnip mash


  • Combine 3 tbsp oil with the wine, lemon juice, rosemary and seasonings in a large bowl. Add the pork, toss well and refrigerate for up to 30 mins.
  • Then cook the parsnips in lightly salted water until very tender. Drain well and mash with the butter, seasonings and olives.
  • At the same time, heat a little oil in a heavy-bottomed pan and seal the pork steaks on both sides.
  • Then add the marinade, little by little and gently cook until the pork is ready and the sauce has reduced.
  • Serve the pork on a bed of mash with cooking juices spooned over the top.


  • olive oil
  • ½ cup dry white wine
  • juice of ½ lemon
  • 1 tbsp fresh rosemary leaves
  • sea salt & freshly ground pepper
  • 4 x 180 gm pork steaks
  • 3 parsnips, peeled & sliced
  • a knob of butter
  • 2 heaped tbsp finely sliced, pitted black olives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm