Mustardy pork & apples

Mustardy pork & apples

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(55 ratings)

Prep: 5 mins Cook: 20 mins


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



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

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



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

  • 1 onion, halved and sliced



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

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



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

  • 2 tsp Dijon mustard or wholegrain mustard


  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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30th Apr, 2013
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...
8th Apr, 2013
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.
7th Mar, 2013
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.
18th Feb, 2013
Fantastic! Fancied doing something different with pork, so glad I found this recipe! Will be making again and again and again!
12th Feb, 2013
Great recipe but I have my doubts on the calorie content of the meal overall inc. veg and mash.
7th Oct, 2012
Easy and scrumptious!
15th Aug, 2012
have made this a few times and it's truly one of my favourite meals ever!
12th Aug, 2012
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!
5th Jul, 2012
used chicken breasts instead of pork and served with butter beans, veg & salad, delicious!!!!!!!!
26th May, 2012
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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