Fruity pork steaks

Fruity pork steaks

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(77 ratings)

Prep: 10 mins Cook: 22 mins


Serves 4
This winter warmer is quick, delicious and packed with healthy ingredients - all it needs is a dollop of mash

Nutrition and extra info


  • kcal304
  • fat9g
  • saturates2g
  • carbs25g
  • sugars24g
  • fibre3g
  • protein33g
  • salt0.79g
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  • 4 boneless pork loin steaks, trimmed of any fat
  • 2 tsp Chinese five-spice powder
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large red onion, cut into thin wedges through the root
  • 4 red apples, cored and cut into eighths



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

  • 2 tbsp redcurrant jelly
  • 1 tbsp red wine vinegar or cider vinegar
  • 200ml chicken stock


  1. Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Transfer to a plate.

  2. Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion wedges for 2 mins. Add the apples and cook, stirring occasionally, for another 3 mins.

  3. Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered, for 8-10 mins until the sauce is slightly syrupy and the apples are tender. Gently reheat the pork in the sauce, turning to glaze each side.

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Comments, questions and tips

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22nd Apr, 2017
Made this last week there is only two of us so next time I will only use 1 or 2 apples but it was very tasty and will make again
25th May, 2016
Made the pineapple version as I hate cooked apple. It was delicious! I used pork rib steaks (More like a chop, bone-in) which were massive so I had to finish them off in the oven, cooked in a bit of leftover stock (I had made twice the amount required just so I didn't need to faff about cutting a stock cube in half!) so they weren't dry as pork can sometimes be. I also used apple cider vinegar in place of red wine vinegar, and shallots instead of red onion. I didn't have any redcurrant jelly so I subbed it for sweet onion marmalade. My sauce ended up more like a topping as my two year old spilled the soy, vinegar and honey mix leaving me with only half the amount of liquid, so instead of using it to pour over the meat I mixed it in with the plain boiled rice I was serving as an accompaniment. I loved it and will definitely make this again.
5th Feb, 2016
This was really quick and easy to make. Also very tasty. Have added to my saved recipes.
31st Jan, 2016
Made this for the 4th time today (sliced up a pork tenderloin this time). Always delicious. My lot didn't like pork chops until I made this! Works every time . Scrummy.
15th Dec, 2015
Very tasty and popular with the whole family. I always cut down the apples by half. I serve with mashed potato and cabbage.
26th May, 2015
Made this today - delicious. Served with egg noodles, yummy
26th May, 2015
Great recipe. Would recommend slightly less apples though!
bonitarosa's picture
6th May, 2015
I always find pork chops boring. This has transformed them. Delicious. Loved by all the family. Even my 7 month baby led weaning baby enjoyed. Especially the apples!
29th Dec, 2014
Always easy and always delicious. It really is fast food but tastes as though you've spent ages over it.
red-trike's picture
15th Dec, 2014
Everyone absolutely loved this! Will be making regularly


20th Jun, 2016
helo i have no five spice can i use mixed herbs as a alternative also can i use red wine instead of red wine vinegar x
10th Mar, 2015
Are the food values per person or for the whole dish ?
goodfoodteam's picture
13th Mar, 2015
Hi JenS thanks for getting in touch. All our recipes have their nutritional analysis calculated per portion so for this recipe the values are for 1/4 of the whole dish. Hope this helps. 
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