Pork Loin Steaks with Apples in a Cider Mustard Sauce is a sweet, tangy and tantalizing dish that entices the palate with each bite. The richness of the sauce is exceptional. The flavor of both apples, cider and mustard are tempered with the crème fraîche, making for a very enjoyable sauce. Perfect for wintry dinners.
- 1 Tablespoon olive oil
- 4 pork loin steaks (boneless chops)
- 2 red apples (Gala, Fuji), cored and thickly sliced
- 1/2 small sweet onion
- 1 clove garlic, chopped
- 1 Tablespoon fresh sage
- 7 fluid ounces fresh apple cider
- 2 Tablespoons crème fraîche or, 1 Tablespoon sour cream and 1 Tablespoon of heavy cream
- 1 Tablespoon wholegrain mustard
- Heat the oil in a large frying pan and add the pork. Cook for 1 to 2 minutes each side, until golden, then transfer to a plate using a slotted spoon.
- Add the apples to the pan and cook for 2 to 3 minutes each side, until golden.
- Remove and put on the plate with the pork. Add the onion and garlic to the pan and cook for 2 to 3 minutes, until softened. Stir in the sage and season. Pour in the cider and return the pork and apples to the pan. Simmer for 5 to 6 minutes, until the pork is cooked through.
- Stir in the crème fraîche and mustard and allow to bubble for a minute. Serve the pork with the sauce and mashed potatoes.
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