Sautéed apples and pork with mustard sauce

 

This serves four and takes about 30-40 minutes to make. It's good with mash. I recommend peeling the potatoes and peeling/chopping any veg you're having with it before you start, as once you do start, there's not a lot of spare time. I particularly recommend green beans or cabbage. Carrots are also nice with this.

4 tbsp plain flour

1/2 tsp salt

1/4 tsp black pepper

4 lean, boneless pork steaks (the original recipe recommended they be 85 g each, but larger is also fine)

3 tbsp (= 60 g) of butter

2 Golden Delicious or Jonagold apples (don't use red or green apples; it doesn't taste right)

1 small onion (minced)

250 ml apple juice

125 ml dry white wine

125 ml plain yoghurt (optionally low fat)

2 tbsp Dijon mustard

1/4 tsp dried thyme leaves

1. If you are having mash with this, peel the potatoes, chop them, and put them on to boil for 20 minutes (once they are done, drain them and return them to the pan, and put the lid on to keep warm). Also, peel and chop any vegetables you are having with this that need peeling and chopping, but don't cook them yet.

2. Meanwhile, in a pie plate or shallow dish, combine 3 tbsp of the flour with the 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Dredge the pork steaks in the flour mixture to coat all sides lightly.

3. In a large frying pan, heat 2 tbsp (= 40 g) of the butter and the 2 tbsp oil over a medium heat. Add the pork and cook until fully cooked, i.e. brown on both sides and the juices run clear. This should take about 4-8 minutes per side, depending on the size of the steak and the heat.

4. While the steaks are cooking, peel and mince the onion (i.e. chop it really finely). Also, make the yoghurt mixture in a jug or bowl by combining:

• the 125 ml yoghurt
• the 2 tbsp Dijon mustard
• the 1/4 tsp dried thyme
• the remaining tbsp flour
• 1/4 tsp salt

5. Once the pork steaks are cooked, remove them to a plate (ideally a warmed one), then add the remaining tablespoon (20 g) of butter to the frying pan. Peel, core and slice the apples. Add the apple slices and the minced onions to the frying pan and sauté until both are tender (about 5 minutes). Remove to the plate with the pork.

6. Add the apple juice and wine to the frying pan and simmer for 5 minutes. This is a good time to mash your potatoes (put the lid back on afterwards to keep them warm) and boil water ready for your veg. 

7. This is the time to put any vegetables you are serving on to boil or steam for the appropriate length of time. Then stir the yoghurt mixture into the apple juice and wine in the frying pan. Simmer and stir for 4-5 minutes. Return the pork steaks, apple and onion back to the frying pan for a minute or two to make sure they are warm.

8. Once your veg is ready, serve with your mash and veg.