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Mustardy pork & apples

Mustardy pork & apples

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(48 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 4
Make yourself a wholesome and traditional British square meal with this recipe

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal248
  • fat8g
  • saturates2g
  • carbs9g
  • sugars8g
  • fibre2g
  • protein35g
  • salt0.42g
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Ingredients

  • 4 pork steaks, approx 140g/5oz each, trimmed of excess fat

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 tbsp oil
  • 2 eating apple, cored and cut into eight

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 onion, halved and sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • small handful sage leaves, torn, or 2 tsp dried

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 100ml/3½ fl oz chicken or ham stock (from a cube is fine)

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 tsp Dijon mustard or wholegrain mustard

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.

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Comments, questions and tips

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Comments (54)

HeathenStar's picture
3.75

I used mild English mustard instead of Dijon and received four plates licked clean as a reward.
Also, instead of potatoes I sauteed in another pan 8 large mushrooms sliced along with 2 large shallots sliced thinly with 2 tsp lime juice 2 tsp lemon juice in butter. Adding salt n pepper to taste. Yummy! Serve with steamed seasonal veg drizzled with extra virgin olive oil.
I agree with the comments regarding the stock. I used 300 ml chicken stock and tripled the mustard. Simmered for 20mins as the pork could be a little tough after being cooked twice.

jayne b's picture
5

enjoyed this, i put 200ml of stock in, as other have said the amount stated is not enough.

Fearns65's picture

Great dish! Delicious ! Just needed a little more sauce as used 2 chops and I tsp of mustard but 100ml of chicken stock. Will increase both next time.

mizzle's picture
5

This was a lovely tasty meal and very easy to prepare. I think increasing the stock to about 250ml would be a good idea as mine did go a little dry, but the boyfriend gave it 5*, so no complaining here!

v.price1989's picture

I used Dijon mustard, tasted horrible! Will not be cooking again

Wroxstarr's picture

Was a nice dish but I added 2 tsp Worcester sauce and a tsp of caster sugar which improved it for me. May try coating the onions in the caster sugar and roasting them first next time.

teresa1977's picture

I used Dijon mustard instead of whole grain & really was not that impressed, wouldn't make again

melenierg's picture
5

Very good, I would peel the apples next time though.

pammie4's picture

Very tasty and easy to make just for one

rachsweets's picture
5

Made this for dinner this eve and it was lovely for such a simple recipe - did as others have suggested and increased stock to 200ml which was just as well - think you could even increase it to 300ml... Added a tablespoon of quince jelly to the sauce and it tasted lovely :-) will def make again...

danielandcarlmurray's picture
1

This was ok but nothing special. Wouldn't make it again. But agree with other comments apples should be cut into smaller slices which will make them softer than what they were and increase the stock to 200ml.

chrisenglanduk's picture
5

I really liked this as an alternative to honey and mustard glaze. I didn't have any fresh sage so put in some sage and onion stuffing mix with extra stock. Lovely thick, tasty sauce. Like others I cut the apple thinly so it was softer which worked well. Definatly would have again.

judescott's picture
4

Fantastic! Fancied doing something different with pork, so glad I found this recipe! Will be making again and again and again!

cbatty's picture

Great recipe but I have my doubts on the calorie content of the meal overall inc. veg and mash.

miche88's picture
5

Easy and scrumptious!

bogbrush14's picture
5

have made this a few times and it's truly one of my favourite meals ever!

claribunda's picture
5

This is a favourite. Easy and very tasty with readily available ingredients, in fact I have made this dish when living in Argentina and in Spain, for a comforting feeling of home!

caroljefferson's picture
5

used chicken breasts instead of pork and served with butter beans, veg & salad, delicious!!!!!!!!

dutes8080's picture
4

Smashing recipe for us. Easy to do and very quick. A great mid week meal that I was going to do with the recommended Crushed olive oil potatoes but my wife prevailed on me to do Mustard Mash, I should probably listen to her more often ..... it was FAB!

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Tips (1)

foxtalbot2's picture

Substitute 4 finely chopped garlic cloves for the onion. Superb!!

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