This recipe is based on a Hairy Bikers recipe called Somerset Chicken. Here I’ve swapped the chicken for pork, amended some quantities and left out the cheese. This is not a healthy recipe as it’s full of butter and cream, but it is tasty and you could try a few other tricks to reduce the calories. Its been a while since we last had this so I didn’t mess about with the recipe too much.
1 onion, finely sliced
2 tbsp flour
1 tbsp wholegrain mustard
1 apple, cut into batons
Handful of sliced mushrooms
500ml cider (this is approximate, use either a can or bottle and leave a swig for yourself!)
Vegetable or pork stock cube
200 ml double cream
Season and pan fry the pork steaks in a decent size knob of butter until browned on both sides, then put to one side in a warm place while you do the sauce. If you like extra washing up you could do the sauce in one pan and the steaks in another, but I like the idea of less washing up and getting some of the flavour from pan frying the pork into the sauce.
For the sauce, hopefully you have some butter left in the pan from the steaks, if not add a little more before pan frying the onion on a gentle heat, you want it softened not caramelised, for about 5 minutes. Add the mushrooms and continue to fry until they have taken on a little colour. Now stir in the flour and mustard and allow to cook for a couple of minutes. Throw in the apple batons and cook for another minute before adding the cider and stock cude. Bring to the boil and then let the sauce reduce over the next 5 minutes, turn down the heat, stir in the cream and allow it to simmer for a couple of minutes.
Now put your pork steaks in an ovenproof dish and pour over the sauce. Put in the oven on Gas Mark 6 for 10-15 minutes.
I served this with roasted new potatoes, peas and green beans. Overall I think I preferred this with chicken but it was still tasty, I could have done with a baguette to soak up all the sauce.