Pork steak with a raclette bonnet

01. November 2014

Swiss Multiply: For 4 persons



  • 4 slices of tinned pineapple
  • 1 red pepper
  • 1 tablespoon olive oil
  • 3 sprigs of basil
  • 4 pork steaks, 125 g each approx.
  • 1 tablespoon clarified butter
  • Freshly ground salt and black pepper
  • 4 fine slices of raclette cheese, plain or with pepper


Allow the pineapple slices to drain well. Halve the red pepper, core and dice finely. Fry both ingredients in hot oil on medium heat for 2-3 minutes. Strip the basil leaves from the sprigs, cut into fine strips and mix in. Place on one side.

Season the meat with salt and pepper. Depending on the thickness of the steaks, fry for 2–2 ½ minutes each side in the hot clarified butter. Remove the pan from the heat. Place 1 pineapple slice onto each steak and then divide the red pepper between them forming a mountain shape and lay 1 slice of raclette cheese on each one.

Seal the pan well with a lid or aluminium foil and allow the cheese to melt on the steaks on a low heat with the lid on for about another 5 minutes. Serve immediately.

Annemarie Wildeisen's KOCHEN

Pork steak with a raclette bonnet
* incl. VAT, plus shipping