Roasted Pork Steaks & Carrots Peas Rice

Served with a simple carrot and peas rice, these super tender and juicy steaks call for just a handful of ingredients for you to have an easy and delicious meal. If you're craving that quintessential taste of summer cook-outs, the taste of a much flavoured steak with a crisp, crunchy and peppered crust you won't need a grill - your oven will give you a great comforting meal for these chill days of fall.


Ingredients:   

• pork neck steaks
•  garlic 
•  1 onion 
• chili
• extra virgin olive oil 
• white wine 
• salt  
• peas 
• carrots 
• long-grain rice 

In a baking tray pour a little olive oil. Place the chops and season with salt, chili to taste, crushed garlic with the peel still on and drizzled again with a little olive oil. Drizzle, finally, with white wine and take them into the oven at 180 degrees about 15 - 20m and let cook completely, turning them over with some frequency. Separately, make the rice. Put chopped onion to slightly brown with a thin coat of olive oil in a pan and then add the chopped garlic. Add the rice and fry lightly. Then add boiling water and peas and carrots cut into thin slices and let cook. Serve immediately.


Ingredientes:

• costeletas do cachaço
• alhos
• 1 cebola pequena
• malaguetas
• azeite virgem extra
• vinho branco
• sal
• ervilhas
• cenouras
• arroz agulha

Num tabuleiro de ir ao forno coloque um pouco de azeite. Coloque as costeletas e tempere com sal grosso, malaguetas a gosto, alhos esmagados com a casca e regado de novo com um fio de azeite. Regue, finalmente, com vinho branco e leve ao forno a 180º cerca de 15 - 20m e deixe cozinhar completamente, virando-as com alguma frequência. À parte, faça o arroz. Coloque cebola picada fininha a alourar com azeite numa panela e depois junte o alho picado. Adicione o arroz e deixe fritar ligeiramente. Adicione então água a ferver e as ervilhas e as cenouras cortadas às rodelas finas e deixe cozinhar. Sirva de imediato.