- 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
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.
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.
Making it with potatoesThinly slice four medium potatoes and fry with the onions and apple. Add a splash more stock as the potatoes will thicken the sauce.