What you’ll need
4 pork steaks
1 cup apple juice
2tbsn lemon juice
1 tsp paprika
3 apples, peeled and sliced
1tbsn fresh sage, chopped
1 glass (about 300ml) white wine
2tbsn butter, cubed
crispy sage, to serve
mashed potatoes, to serve
What you’ll do
Combine the pork with all the marinade ingredients. Cover and allow to marinade for at least 10 minutes.
In a large frying pan, sauté the apples for 2 minutes before adding the sugar. If the sugar forms clumps, don’t worry. Just keep on stirring and it will eventually melt. Allow the apples to cook for 5-6 minutes keeping an eye on it, the sugar will make it burn easily. Add the chopped sage and set aside.
Heat a large frying pan and add 3tbsn oil. Fry the fresh sage now if you will be serving it. Fry the pork steaks for 4 minutes a side (if they are 2-3cm thick). You want the pork to be completely cooked but still moist. I wouldn’t fry them for any longer than 6 minutes a side.
Remove the steaks from the pan and set on a plate covered with foil to rest for 5 minutes.
De-glaze the pan with the white wine. Add the butter and stir to combine.
Serve the pork steaks with the sautéed apples, crispy sage and the wine sauce on mashed potatoes.
Michael’s wine recommendation – CLICK HERE
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