Baked pork neck steaks with pesto and feta on vegetables

Ingredients for 2 servings:

• 3 pork neck steaks
• 2 tsp red pesto
• cocktail tomatoes
• 6 slice(s) Feta cheese, thin
• 3 tomatoes, dried, preserved in oil
• 1 bell pepper(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 carrot(s)
• 1 spring onion(s)
• 2 tbsp tomato paste
• vegetable broth
• 2 tbsp cream cheese, low-fat
• 1 pack of dumplings (mini potato)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with small potato dumplings

Cut the vegetables into pieces. Sear the steaks in oil (from the jar of sun-dried tomatoes) for about 3 minutes on each side until lightly browned. At the same time, sear the vegetables in a pan with tomato oil, season with salt and pepper, add tomato paste, and braise briefly to develop roasted aromas. Deglaze with the vegetable stock. Add cream cheese and simmer over low heat for about 5 minutes. Then spread the vegetables in a baking dish. Place the steaks on top of the vegetables, spread with pesto, halve the tomatoes and place them on top, and finally cover with feta. Bake at 200°C (top and bottom heat) for about 15 minutes. Meanwhile, cook the dumplings according to the package instructions. Serve with the steaks. Mine were still slightly pink but very juicy. If you like them well done, allow more time in the oven.