Herb pork steaks with carrot-celery salad

Name: Herb pork steaks with carrot-celery salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Stem(s) Thyme; 3 Branches of rosemary; 7-10 Tbsp grated peel and juice of 1 organic lemon; 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 4 Pork steaks (approx. 175 g each); 1 Onion (e.g. red); 250 g Carrots; 500 g Celeriac; 300 g Pointed cabbage; 2 TABLESPOONS Mayonnaise; 2 TABLESPOONS Fruit vinegar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Stem(s) Thyme
3 Branches of rosemary
7-10 Tbsp grated peel and juice of 1 organic lemon
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper
4 Pork steaks (approx. 175 g each)
1 Onion (e.g. red)
250 g Carrots
500 g Celeriac
300 g Pointed cabbage
2 TABLESPOONS Mayonnaise
2 TABLESPOONS Fruit vinegar

Directions

1
For the steaks, wash the herbs and shake dry. Pluck off needles or leaves and chop finely. Mix with lemon peel and 2 tablespoons of oil. Season with salt and pepper. Dab the meat dry and rub with the herb oil.
2
For the salad, peel the onion and cut into fine strips. Peel and coarsely grate carrots and celery. Clean and wash the pointed cabbage and cut into fine strips. Knead everything with vinegar and salt and let it stand for about 15 minutes.
3
Then mix with mayonnaise, season with salt and pepper.
4
Heat 1 tablespoon of oil in a large frying pan. Fry the steaks in it over medium heat (so that the herbs do not burn) for about 5 minutes on each side. Deglaze with lemon juice. Arrange steaks and salad.