Clodagh McKenna's one-pan apple pork steaks
As we settle into September, Clodagh’s pork steaks with cider and mustard is sure to be the apple of your eye! Cooked in one pan and using fresh fruit from Clodagh’s apple tree, this dish is definitely a perfect pick.
One-pan pork with caramelised apples
2 tbsp olive oil4 free range pork steaks50g butter2 apples, cored and quartered3 tsp honey1 tbsp sage, chopped1 onion, very finely diced4 cloves garlic, finely sliced2 tbsp wholegrain mustard300ml double cream500ml medium dry apple ciderSea salt and freshly ground black pepper, to seasonButtery mash potato, to serve
1. Place a frying pan over a medium heat and add 1 tbsp of olive oil. When the oil has heated add the pork steaks, season well with sea salt and freshly ground black pepper. Cook for 5 minutes on each side. Once cooked remove from the pan and set aside.
2. Using the same pan, add in the butter and fry the apples, turning after a few minutes to make sure that all sides are golden. Add in the honey and caramelise the apples. Sprinkle the chopped fresh sage on top. Set aside on the same plate as the pork.
3. Add the remaining 1 tbsp of olive oil, onion and garlic to the same pan, and reduce the heat. Cook gently for 5 minutes, or until the onion is transparent. Add the mustard, cream and cider, and bring to the boil.
4. Simmer for 7-8 minutes, or until reduced by half. Season generously with salt and pepper, before nestling the pork chops and apples into the sauce. Simmer with the meat and apples for a further couple of minutes until piping hot and the pork is thoroughly cooked through with no pink meat remaining.
5. Serve with buttery mashed potato!