Pork Steaks with Apples, Cider and Mustard
Photography Manja Wachsmuth.
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.