Pork Steak & Veggie Parcels

It can be hard to make pork chops juicy and tender but these recipes work! If you really don’t like pork you could use chicken breasts instead.


Pork Steak & Spring Veg Parcels


  • 100 grams pack asparagus tips
  • 1 bunch spring onions, finely sliced
  • 125 grams (4oz) baby carrots, halved lengthways
  • 1 fennel bulb, finely sliced
  • 4 lean pork steaks
  • tarragon or parsley (optional)
  • 50 grams (2oz) butter
  • 125ml (small glass) white wine

You will need: some kitchen foil


  1. Preheat oven to gas mark 6/200°C (190°C in a fan oven).
  2. Lay out four large squares of kitchen foil.
  3. Now divide the vegetables between the four parcels and top each one with a pork steak.
  4. Season well with sea salt and freshly ground black pepper and add herbs, if using.
  5. Add a small knob of butter and a splash of white wine to each pile of veg.
  6. Now carefully fold foil over to make a parcel, sealing the edges so contents will steam in the oven.
  7. Lay the parcels out on a baking sheet and cook for about 20 mins till meat is cooked through and the veggies are soft.
  8. Unwrap and serve, pouring the juices over the meat.

Serves 4 – Serving Size 1 pork chop – Nutrition Per Serving
Calories: 320, Fat: 16g, Carbohydrate: 5g