Fruity pork steaks
Fruity pork steaks
This winter warmer is quick, delicious and packed with healthy ingredients - all it needs is a dollop of mash
- Prep: 10 mins
Cook: 22 mins - Serves 4
- Easy
Ingredients
- 4 boneless pork loin steaks, trimmed of any fat
- 2 tsp Chinese five-spice powder
- 1 tbsp sunflower oil
- 1 large red onion, cut into thin wedges through the root
- 4 red apples, cored and cut into eighths
- 2 tbsp redcurrant jelly
- 1 tbsp red wine vinegar or cider vinegar
- 200ml chicken stock
Sticky pineapple pork
Fry the spice-dusted pork as above, then
after you’ve added the onions, replace
the apples with 140g pineapple chunks.
Stir in the vinegar with 2 tbsp honey and
1 tbsp dark soy sauce, then return the
pork to the pan to re-heat and glaze.
Method
-
Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins 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. Gently reheat the pork in the sauce, turning to glaze each side.
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