Oven dish
Sven's Oven Baked Pork Neck Steaks with Paprika & Cheddar
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Juicy pork neck steaks meet a savoury paprika seasoning, creamy cooking cream and a golden baked crust of cheddar and gouda. The steaks are only briefly seared for good roasting flavour, then finish gently in the oven in the sauce. With roasted onion rings and fresh parsley – a simple oven dish for four that is especially family-friendly and properly comforting.
Timing
- Preparation: 15 minutes
- Cooking time: 35 minutes
- Total time: 50 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 845 kcal
- Protein
- ≈ 52.9 g
- Carbohydrates
- ≈ 8.8 g
- Fat
- ≈ 65.6 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 large cooking onions · ≈ 200.0 g
- 1 tbsp Dijon mustard · ≈ 15.0 g
- 1 tsp garlic powder · ≈ 3.0 g
- 1 tsp onion powder · ≈ 5.0 g
- 2 tbsp butter · ≈ 27.3 g
- 1 tbsp oil · ≈ 13.65 g
- fresh parsley · ≈ 5 g
- 1 red pepper · ≈ 150.0 g
- 4 pork neck steaks (about 180–220 g each) · ≈ 800 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 pork neck steaks (about 180–220 g each)
- 2 large cooking onions
- 250 ml cooking cream
- 120 g cheddar
- 60 g gouda
- 1 tbsp Dijon mustard
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp marjoram
- 1/2 tsp thyme
- salt
- black pepper
- 2 tbsp butter
- 1 tbsp oil
- fresh parsley
- Optional:
- 150 g mushrooms
- 1 red pepper
- 1 tsp chilli flakes
Instructions
- Preheat the oven to 190 °C conventional heat. Have a large baking dish ready.
- Pat the pork neck steaks dry. Season both sides with salt, pepper, sweet paprika, garlic powder and marjoram.
- Heat a large pan until very hot. Add the butter and oil. Sear the steaks for about 1½ minutes per side until bold roasting aroma forms. Do not cook them through. Then place them in the baking dish.
- Slice the onions into rings. Optionally cut the red pepper into strips and the mushrooms into slices. Sweat everything briefly in the same pan.
- Stir in the cooking cream, Dijon mustard, smoked paprika, thyme and onion powder. Add chilli flakes if you like. Bring the sauce briefly to the boil and pour it over the steaks.
- Scatter the cheddar and gouda on top. Bake for about 20 minutes until the steaks are cooked through and the sauce has thickened slightly.
- Finish with the grill function for 3 to 5 minutes until the cheese is golden brown. Scatter with fresh parsley and serve at once.
