Mustardy pork & apples

Mustardy pork & apples

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(43 ratings)

By

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Make yourself a wholesome and traditional British square meal with this recipe

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
248
protein
35g
carbs
9g
fat
8g
saturates
2g
fibre
2g
sugar
8g
salt
0.42g

Ingredients

  • 4 pork steaks, approx 140g/5oz each, trimmed of excess fat
  • 1 tbsp oil
  • 2 eating apples, cored and cut into eight
  • 1 onion, halved and sliced
  • small handful sage leaves, torn, or 2 tsp dried
  • 100ml/3½ fl oz chicken or ham stock (from a cube is fine)
  • 2 tsp Dijon mustard or wholegrain mustard

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Method

  1. Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
  2. Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.

Recipe from Good Food magazine, March 2006

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Comments

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cshobbs's picture
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Great recipe - will do again.
As specified on an old version of this recipe, I used a good quality apple sauce. I doubled the quantity of stock as my frying pan is rather large. Also I replaced the onions with sweet peppers.

missshaw's picture

Pork cooked beautifully. Just a shame I was concentrating so much on this I forgot to turn the potatoes on to cook!! o_O

victoria_mason's picture

This looks really lovely - does anyone know if it would work with tenderloin, rather than steaks?

lailatan's picture
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Really delicious, so much flavour! I've made it twice now! I followed the advice from others to slice the apples thinly so they cooked more easily. I used 200ml of water and 1 chicken stock cube and let everything simmer in a cast iron pot with the lid on for 30mins. This made the pork really tender. When I cooked it the first time I found that the pork was a little tough cooking it in a frying pan for only 10 minutes.

linfloss's picture
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I substituted the apples with a red onion and leek and it was delicious, will definitely make this again.

denirvo's picture
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Did this tonight for tea. Used diced pork and added mushrooms to the recipe. I also added two chicken oxo cubes and extra water. Decided to put it all in a casserole and popped it in the oven. Served with boiled new potatoes and carrots and green beans. I'm happy to say that my hubby, and surprisingly, my 13 year of son mopped it up!,
Will be a firm favourite.

glenyst's picture
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This tastes better than you might expect, and is well worth the very little effort it takes. A great way to cook pork loin steaks or chops.

sircrouton's picture
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Great and quick recipe, used more liquid and added mushrooms as said in other comments. Was afraid it would turn out too mustardy, but the taste of the mustard integrated perfectly. Do serve with mash, the sauce makes heaven together with the mash!

We served it with Baby Pak choi that we wilted in some boiling water with a tsp of honey.

bogbrush14's picture
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absolutely delish!!!

bearathome's picture
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Agree with Jean above. It's very tasty but felt something missing.....Still it's a good recipe for pork steaks which can often be dry.

chocolatnoir's picture

We don't eat pork often but when we do we always use this recipe! It's a pretty impressive meal without too much effort. Have tried the potatos both ways and both are god, but prefer it with mash, especially when you add a spoonful of mustard to the mash too - yum! I ususally serve with green beans and carrots.

hilaryb's picture
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brilliant recipe, I added a teaspoon of low fat creme fraice

alzy234's picture
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I just made this for a saturday evening meal, went down very well with my boyfriend :). Lovely and simple to make , i used Pink lady apples, i find these are some of the sweetest and complements the pork , but i Did use More mustard than advised and also as mentioned above a little more water in the stock, around 150-200ml. Goes Beautiful with creamy mash and mangetout :)

snowspider's picture
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very quick and easy and so tasty!

jeanius's picture
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Very easy and tasty. I felt there was something missing though. We all enjoyed it though.

faypeacock's picture
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Not as nice as I expected it to be with all the fantastic comments - but the recipe worked well and the end result was OK. I just didn't think the flavours were that good? Everyone else really liked it though.

khitajrah's picture
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Quite a nice sauce.

saulmani's picture
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Great family dinner. Apples could have done with being a little softer - will let them simmer for longer next time.

mummykazzy's picture

I have made this twice and it is sooo tasty and a total breeze to make - what a lovely dish with fab flavour, a real fave already in our house. Like some other comments have suggested, I had to use more stock. A big Hit!!!

smyrnakid57's picture
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I doubled the recipe and consequently didnt have big enough
fryingpan so popped it in oven, covered. Everyone loved
the taste! Will definitely cook this again!

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