Mustardy pork & apples

Mustardy pork & apples

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(55 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

    Pork

    paw-k

    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
    Apples

    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

    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

    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

    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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nicholacicely
22nd May, 2012
4.05
Really easy to make and the whole family enjoyed it.
bettyboop20
7th May, 2012
just made this and it was delicious,used around 200ml of liquid and diced the apple,lovely and simple.
cshobbs
3rd May, 2012
5.05
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
29th Mar, 2012
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
27th Mar, 2012
This looks really lovely - does anyone know if it would work with tenderloin, rather than steaks?
lailatan
21st Mar, 2012
5.05
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
20th Mar, 2012
5.05
I substituted the apples with a red onion and leek and it was delicious, will definitely make this again.
denirvo
3rd Feb, 2012
5.05
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
15th Nov, 2011
5.05
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
18th Sep, 2011
5.05
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.

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