Pork Coppa Steaks with Mustard, Celery, Fennel Seeds and Apple Sauce
Pork Coppa Steaks with Mustard, Celery, Fennel Seeds and Apple Sauce
INGREDIENTS
Coarse Sea Salt | 1 ½ tablespoons |
Pork Seasoning | 1 teaspoon |
Freshly Ground Black Peppercorns | 1 tablespoon |
Canola Oil (for the slaw) | 1 tablespoon |
Celery, thinly sliced 1/4 inch | 1 cup |
Shallots, thinly sliced | ½ cup |
Apples, julienned | 1 cup |
Fennel, thinly sliced ¼” | 1 cup |
Parsley Leaves | ½ Cup |
Apple Cider Vinegar | 2 tablespoons |
Canola Oil | 2 tablespoons |
Whole Grain Mustard | 1 tablespoon |
LET'S GET COOKING!
Pat Coppa Steaks dry with paper towels; rub with pork seasoning, salt, and pepper and place on a platter.
Heat a large skillet over medium-high heat with oil. Add Coppa Steaks. Cook until nicely browned, about 3-4 minutes on each side or until you have achieved your desired degree of doneness.
Remove from heat and set aside to rest for 5 minutes.
Prepare the slaw. In a large bowl mix together vinegar, oil, and mustard. Add remaining salad ingredients and toss together until salad is evenly dressed.
Serve Coppa steaks with slaw on the side.