• 4 pork steaks, approx 140g/5oz each, trimmed of excess fat
  • 1 tbsp oil
  • 2 eating apples, cored and cut into eight
  • 1 onion, halved and sliced
  • small handful sage leaves, torn, or 2 tsp dried
  • 100ml/3½ fl oz chicken or ham stock (from a cube is fine)
  • 2 tsp Dijon mustard or wholegrain mustard


  • STEP 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.

  • STEP 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.


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

Recipe from Good Food magazine, March 2006

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