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Pork steaks with roasted tomatoes

Posted on February 5, 2014 by in pork

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pork steaks

Pork steaks are definitely one of the most flavorful cuts of pork…… that’s  my opinion any way. They are tender and have just a little fat in the meat so when grilled, roasted or fried, the pork steaks are juicy and never dry.

Pork steaks are delicious when pan-fried and served with mashed potatoes, or crumbed, or rubbed with citrus-flavored salt or stuffed with cheese and sun-dried tomatoes. As you will see from so many pork recipes here on My Easy Cooking, I think it is safe to say….. pork is my meat of choice! Pork belly most definitely my last meal in this earthly dwelling!


I saw these beautiful tomatoes at our local Woolworths yesterday and after literally racking my brain for an interesting idea, I thought of this… Why not use two of my favorite ingredients in one meal and allow them to compliment each other. The tomatoes will roast and intensify their flavors while at the same time tenderizing the pork while roasting. The pork steaks on the other hand will render fat during roasting which will again infuse  the tomatoes with rich, smoky pork flavors. A winning plan if you ask me!


We can sometimes so over-complicate flavors and recipes! Keep it simple, let the flavors  and textures of the ingredients speak for themselves. Respect each flavor you put in a dish and your effort will always be rewarded with a great meal and many compliments. Remember, when the compliments start streaming in, “I told you so!”

Pork steaks with Roasted Tomatoes

serves 4


4 pork steaks or pork neck chops

4 – 6 big tomatoes – try different flavors and colors or use 500 g baby tomatoes

a few sprigs of thyme

salt and pepper

1oo ml Olyfberg Balsamic Vinegar

50 ml Olyfberg Olive oil

pork steaks


Preheat oven to 180 C. Slice the tomatoes in half and pack in the bottom of a roasting apn or oven-proof dish. Season with salt and pepper and some of the thyme. Season the pork steaks and pack on the tomatoes. Pour over the balsamic vinegar and the olive oil and roast in the oven for 60-80 minutes. Halfway through the roasting time, turn the pork steaks over o that they roast on both sides. The meat is done when the tomatoes, vinegar and oil have made a delicious sauce in the bottom of the pan. Serve with cauliflower couscous or cauliflower mash!

pork steaks

Tomorrow morning  just after the 9 o’clock news, I will be  sharing this easy recipe with you!  Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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14 Responses to “Pork steaks with roasted tomatoes”

  1. Hein 5 February 2014 at 6:12 pm #

    Tog te heerlik Nina! En ‘n gunsteling snit aan die kant ook!

    • nina 11 February 2014 at 10:02 pm #

      Hein, my pa kan die vark nek tjoppies te lekker braai!!

  2. Louise 6 February 2014 at 9:33 am #

    Hierdie vark resep gaan ek beslis vanaand maak, dis maklik en lyk heeeeerlik, baie
    dankie. Groete

    • nina 11 February 2014 at 10:02 pm #

      Groot plesier, Louise

  3. cubic zirconia bahrain 6 February 2014 at 11:49 am #

    It is a informative post , thanks for sharing

  4. Nannette Whittington 6 February 2014 at 6:54 pm #

    Look forward to your next post

  5. Annelise 6 February 2014 at 10:04 pm #

    Nina …. Jy het darem net ‘n gawe om kreatief te wees met die minste EN dan proe en lyk dit soos ‘n wonderwerk ! MAL daaroor ….. En oor jou! Xxxx

    • nina 11 February 2014 at 10:03 pm #

      Dankie baie, daai mooi huis van jou en die lekker geselsies laat werk na een lekkerte klink!

  6. ann 8 February 2014 at 8:00 pm #

    Hello Nina, all my favourites in one dish wow!!!!!!!!!!!!

  7. nina 11 February 2014 at 10:03 pm #

    Ann, glad you like it and thank you for the visit!

  8. Nelia 12 February 2014 at 1:59 pm #

    Kan nie wag om dit vir my man (my Valentyn) te maak Vrydag middag nie! Ons romantiese ete, in d middel v parstyd in d boland!

  9. Zirkie 16 February 2014 at 9:13 pm #

    Dit lyk heerlik, Nins en ek love die enamel oondpan!

  10. shirley 9 June 2016 at 5:01 pm #

    lovely recipe – but my gravy doesn’t thicken – am I doing something wrong?

    • nerinatimm 11 June 2016 at 3:47 pm #

      Thank you Shirley, you need to just open it up in the oven and roast longer. I spoon the sauce over the meat to prevent it from drying out. Some tomatoes just have more water than others so it is difficult to predict time. If you are in a hurry, you can thicken the sauce a little with some cream and cornflour that you first mix with a little cold water, pour into the baking dish and pop back in the oven.

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