Pork Steaks with Ap­ples, Cider and Mus­tard

Dish - Everyday Dish - - Mains -

Use one of the fab­u­lous ar­ti­san ciders pro­duced in New Zealand for this rich, lus­cious sauce that goes so well with pork.

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.

Serves 4

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