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Mustardy pork & apples

2

Ingredients

  • 4 pork steaks, approx 140g/5oz each, trimmed of excess fat
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 tbsp oil
  • 2 eating apples, cored and cut into eight
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • small handful sage leaves, torn, or 2 tsp dried
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 100ml/3½ fl oz chicken or ham stock (from a cube is fine)
    Chicken

    Chicken

    chik-en

    Chicken’s many plus points – its versatility, as well as the ease and speed with which it…

  • 2 tsp Dijon mustard or wholegrain mustard

Method

  1. Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.

  2. Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.

Recipe from Good Food magazine, March 2006