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Pork steaks with apples, sage and cider
From Cookipedia
This autumnal recipe is pretty quick to prepare and cook and will be a pork lovers firm favourite and is a good way to use up those excess apples.
Ingredients
- 1 tablespoon Olive oil
- 4 boneless pork loin steaks
- 250 g shallots, peeled but not chopped
- 1 medium cooking apple
- 1 medium red-skinned eating apple
- 300 ml good quality cider
- 2 tablespoons of fresh sage leaves, chopped (about 14 leaves)
- Sea salt and freshly ground black pepper
Mise en place
- Peel, core and cut each apple into 8 slices
- Leave the shallots blanching in just boiled water for 3 minutes then top, tail and peel them.
Method
- Heat the oil in a wok or large frying pan and cook the steaks for 5 minutes per side. They should be lightly browned.
- Add the shallots and stir-fry for another 6 minutes.
- Drain any excess fat.
- Add the apples, sage and cider, stir well and season to taste.
- Simmer vigorously for 25 to 30 minutes or until the apples have broken down into the sauce.
Serving suggestions
Serve with mashed potatoes or squash mash and a green vegetable.
We're going to try this with Squash, bubble and squeak.
Chef's notes
Although 14 sage leaves sounds an awful lot, it probably could have had more as the flavour was not prevalent.
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
