Pork with cider and apples

Gourmet~Traveller
Cuisine
French
Serves
4
Pork with cider and apples
By 

Ingredients

  • 4 pork neck steaks (about 200gm each; see note)
  • 1 tbsp olive oil
  • 20 gm butter
  • 1 onion, cut into wedges
  • 2 pink lady apples, each cut into 8 wedges
  • 12 sage leaves
  • 200 ml apple cider
  • 1 tbsp crème fraîche

Potato purée

  • 3 Desiree potatoes (about 450gm), halved
  • 150 ml milk
  • 100 gm unsalted butter, coarsely chopped

Preparation method

Serves 4

Pork, cider, apples and crème fraîche: these classic flavours of Normandy work beautifully together.

Preheat oven to 180C. For potato purée, place potatoes in a saucepan, cover with cold salted water and bring to the boil. Reduce heat to low-medium and simmer until tender (25-30 minutes), then drain well. Meanwhile, bring milk to the boil in a saucepan. Pass potatoes through a ricer into milk, then, stirring continuously, gradually add butter. Stir until smooth and combined; keep warm.


Season pork steaks to taste. Heat oil in a large frying pan over high heat, add steaks and butter and cook until golden (2-3 minutes each side). Transfer steaks to an oven tray, transfer to oven to cook through. Meanwhile, add onion to pan and stir until tender (3-5 minutes). Add apples and sage and turn occasionally until tender (2-4 minutes). Transfer to a plate, deglaze pan with cider and cook until slightly reduced (1-2 minutes), then stir through crème fraîche and serve hot with potato purée and pork steaks.


More inspiration

Kuku sabzi, the Persian omeletteKuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about... Bring back the quintessential Aussie burgerBring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years — a mere speck of sand in the hourglass of food history.... Chocolate, coconut and banana breadChocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
advertisement
Get great recipes on your mobile wherever you are.