Pork steak with Camenbert cap

Name: Pork steak with Camenbert cap
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Spring onions; 4 small tomatoes; 4 Pork loin steaks (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Rapeseed oil; 1/2 Baguette bread; 1 package (200 g) Camembert (45 % fat in dry matter); 7-10 Tbsp Oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Spring onions
4 small tomatoes
4 Pork loin steaks (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Rapeseed oil
1/2 Baguette bread
1 package (200 g) Camembert (45 % fat in dry matter)
7-10 Tbsp Oil

Directions

1
Onions clean, wash and cut into pieces. Cut end pieces in half lengthwise. Wash, clean and slice the tomatoes. Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Fry the meat for about 3 minutes on each side.
2
Remove and fry the onions in the frying fat for approx. 1 minute, turning them over. Cut baguette into slices. Coat 4 ovenproof dishes with oil. Place the bread, meat, tomatoes and onions in the moulds. Cut the camembert into slices, cut off the rind and spread slices on the meat. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes