Pork blade steak with chicory, apple and fennel salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork blade steak with chicory, apple and fennel salad

Pork blade steak with chicory, apple and fennel salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 760 Calories/Serving

25 Minutes

The tenderloin may be the beauty queen of pork cuts, but for this recipe Chef Justine goes for the rock star — the blade. Cut from the shoulder, it has a toothsome chew and rich flavor, especially when topped with a sage-infused butter sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Walnuts
  • Boneless pork blade steak
  • Pork rub (coriander - sweet paprika)
  • Fresh sage
  • Apple-cider vinegar
  • Unsalted butter
  • 1 fennel bulb with fronds
  • Chicories
  • 1 apple
  • 1 lemon

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast the walnuts

Heat the oven to 200°F. On a sheet pan, spread the walnuts in an even layer and toast in the oven until well browned and fragrant, about 20 minutes.


Cook the pork

  • Season the steaks with the pork rub and salt and pepper.
  • Chop the sage leaves.
In a frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Cook the steaks until well browned, about 4 minutes on each side. Transfer the steaks to a plate and let rest for at least 5 minutes.


Make the sage-butter sauce

Remove the pan from the heat, add the sage leaves to the hot pan and let warm until just aromatic, about 5 seconds. Immediately whisk in the vinegar and the butter until smooth. Transfer to a bowl. Add any pork juices that have collected on the plate. Season with salt and pepper.


Make the salad

  • Trim the root end from the fennel and discard the tough outer layer of the bulb. Trim the fennel fronds and reserve about 2 tablespoons. Cut the bulb into thin slices, transfer to a bowl and cover with cold water.
  • Trim the root end of the chicory and discard the tough outer layers. Separate the leaves and cut them into 2-inch pieces.
  • Core the apple and cut the fruit into thin slices.


Make the salad dressing

  • Zest and juice the lemon.
  • Mince the reserved fennel fronds.
In a small mixing bowl, combine the zest, 1 tablespoon lemon juice, 2 tablespoons oil and the minced fennel fronds. Season with salt and pepper. Drain the fennel slices. In a large mixing bowl, combine the fennel, chicory and apples and toss with the dressing. Garnish with the toasted walnuts.


Transfer the pork steaks to individual plates and spoon the sage-butter sauce on top. Serve the chicory salad on the side.


Chef's tip

Use a flat metal spatula to press down on the steak for about 5 seconds on each side as it cooks to ensure complete contact with the surface of the pan and even caramelization.