Mustardy pork & apples

Mustardy pork & apples

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(85 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)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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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27th Nov, 2019
Felt this recipe needed a little bit of something more, but couldn't work out what it needed! Sadly, we weren't impressed, and wont be cooking this again.
6th Nov, 2019
This was an ok tadting dish, but nothing outstanding. Won't be repeating
1st Apr, 2018
Quick & tasty. Wholegrain mustard works well
20th Jan, 2018
Have made this loads of times . Always use whole grain mustard and add more liquid as others have. Simple and delicious!
2nd Dec, 2015
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
enjoyed this, i put 200ml of stock in, as other have said the amount stated is not enough.
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.
27th May, 2014
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!
8th May, 2014
I used Dijon mustard, tasted horrible! Will not be cooking again
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.


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30th Oct, 2017
Excellent. Very simple recipe that would make an easy Sunday lunch with baked potatoes and seasonal vegetables. For 2 of us I used wholegrain mustard and ingredients for 4 servings (except 2 pork steaks) as didn't think there was enough sauce. Needed to thicken with a little cornflour.
25th Jun, 2013
Substitute 4 finely chopped garlic cloves for the onion. Superb!!
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