Pork Steaks with Apples, Cider and Mustard
Use one of the fabulous artisan ciders produced in New Zealand for this rich, luscious sauce that goes so well with pork.
Serves 4
ingredients
4 pork scotch fillet steaks
½ cup plain flour
sea salt and freshly ground pepper
2 tablespoons olive oil
knob of butter
Apples
1 tablespoon oil
knob of butter
1 onion, thinly sliced
2 cloves garlic, crushed
¼ teaspoon ground ginger
pinch ground cinnamon
2 apples, peeled, cored and cut into thick wedges
1 teaspoon Dijon mustard
330 ml apple cider
2 tablespoons chopped flat-leaf parsley
Method
Using a sharp knife, lightly score the pork on both sides. Place the flour in a shallow dish and season. Dust the steaks, shaking off excess flour.
Heat the oil and butter in a large sauté pan and cook the steaks for about 4 minutes each side. They should have a lovely golden crust on both sides. Transfer to a plate, cover loosely and rest for 3 minutes.
Apples: Heat the oil and butter in a sauté pan and add the onion with a good pinch of salt. Cover and cook for 5 minutes. Add the garlic, spices and the apples and cook uncovered for 2 minutes. Add the mustard and cider, season and cook at a fast simmer until the apples are just tender and the sauce has reduced by half. Stir in the parsley.
To serve: Place the steaks on plates and spoon over the apples. Serve with cooked green beans and mashed potatoes.
