Seared Pork & Creamy Leek Sauce

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. In the last 6-8 minutes of cook time, place a colander or steaming basket over the saucepan and add the broccoli. Cover the broccoli with a lid and steam until tender. Transfer the broccoli to a bowl and season with salt and pepper. Toss to coat and cover to keep warm. Once the potatoes are tender, drain and return to the saucepan. Cover with a lid to keep warm.

While the potatoes are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season both sides of the pork loin steaks with salt and pepper. When the oil is hot, add the pork steaks and cook for 3-4 minutes on each side (depending on thickness), or until cooked through. Transfer to a plate to rest.

Return the pan to a medium-high heat along with a drizzle of olive oil. Add the leek and brown onion and cook, stirring, for 5 minutes or until softened. Add the garlic and thyme leaves and cook for 1 minute or until fragrant. Reduce the heat to low and add the cooking cream (see ingredients list), Dijon mustard (see ingredients list) and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Add any resting juices from the pork. Season to taste with salt and pepper and loosen with a dash of water if the sauce is too thick.

Add the butter, milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth.