Mustardy pork & apples

Mustardy pork & apples

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(52 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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HeathenStar
2nd Dec, 2015
3.8
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
12th Aug, 2015
5.05
enjoyed this, i put 200ml of stock in, as other have said the amount stated is not enough.
Fearns65
11th Jul, 2014
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
27th May, 2014
5.05
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
8th May, 2014
I used Dijon mustard, tasted horrible! Will not be cooking again
Wroxstarr
19th Feb, 2014
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
21st Jan, 2014
I used Dijon mustard instead of whole grain & really was not that impressed, wouldn't make again
nina25
29th Nov, 2013
Very tasty !!
melenierg
10th May, 2013
5.05
Very good, I would peel the apples next time though.
pammie4
5th May, 2013
Very tasty and easy to make just for one

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foxtalbot2
25th Jun, 2013
Substitute 4 finely chopped garlic cloves for the onion. Superb!!