Fruity pork steaks

Fruity pork steaks or chops
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This dish from the team at Goodfood is so simple yet Oh so tasty. It needs nothing more than some creamy mashed potato but if you want something else on your plate braised red cabbage compliments it nicely.

The recipe calls for pork loin steaks but you could use boneless pork chops or shoulder steaks (my preference), they will just take a little longer to cook.

Don’t be tempted to use green apples, the skin is thicker than red apples and will be tougher to eat.

Serves 4


4 boneless pork loin steaks, trimmed of any fat
2 teaspoons Chinese five-spice powder
1 tablespoon sunflower oil
1 large red onion, cut into thin wedges through
the root
4 red apples, cored and cut into eighths
2 tablespoons redcurrant jelly
1 tablespoon red wine vinegar or cider vinegar
200 ml chicken stock


Dust the pork with the Chinese five-spice powder. Heat half the oil in a frying pan and fry for about 3 minutes on each side until browned and cooked through. Transfer to a plate.

Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion wedges for 2 mins.

Add the apples and cook, stirring occasionally, for another 3 mins.

Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered,
for 8-10 mins until the sauce is slightly syrupy and the apples are tender.

Return the pork to the pan, turning to glaze each side with the sauce. Cook gently until heated through then serve immediately.

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