Pork steaks with apples, sage and cider

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.

Pork steaks with apples, sage and cider

Pork steaks with apples, sage and cider served with squash, bubble and squeak
Servings:	Serves 4
Calories per serving:	552
Ready in:	1 hour
Prep. time:	15 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	31st October 2012

Best recipe review It's now Autumn - lets go! 4/5 I can see most of the ingredients growing from my office window today! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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.

• 

  Cooking complete

• 

  Browned steaks, ready to stew

• 

  Every ingredient a perfect match!

• 

  Blanche in boiling water for 3 minutes then top, tail and peel them

Method

1. Heat the oil in a wok or large frying pan and cook the steaks for 5 minutes per side. They should be lightly browned.
2. Add the shallots and stir-fry for another 6 minutes.
3. Drain any excess fat.
4. Add the apples, sage and cider, stir well and season to taste.
5. 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.

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