Pork Steaks Pan Cooked with Apples, Sage and White Wine Recipe
Is there a more classic combination than pork and apple? This recipe is a delicious, seasonal way to serve our organic pork rump steaks.
15ml (1tbsp) olive oil
1 onion, sliced
2 cloves garlic, sliced
2 Eversfield Organic pork rump steaks
Salt & black pepper
125ml (1/4pt) white wine
100ml chicken stock
1 Coxes dessert apple, cored and sliced
1 Bramley cooking apple, peeled, cored and sliced
3 large sprigs of fresh sage
45ml (3tbsp) crème fraiche
Take a large frying pan and heat oil. Add the onion and garlic and lightly soften.
Add the pork steaks and cook on both sides until browned and season.
Add the wine, apple and ½ the sage.
Cover with a lid and simmer gently for about 20 minutes until the pork is tender and the sauce is slightly reduced
Take the lid off. Increase the heat and reduce slightly, then turn the heat off and stir through the crème fraiche.
Serve garnished with fried sage leaves and pasta tossed in sage-infused melted butter, or serve with mashed carrot and steamed green beans.