Pork with Cider and Apples

Do any of you out there subscribe to Gourmet Traveller or frequent their website? I'm constantly impressed by their recipe collections, and find them a great resource for the budding amateur chef who wants to make something a little bit special.

This latest dish which came from Gourmet Traveller reminds me of those staple pork dishes that would have been on gastropub menus of yesterday. It seems like these days it's all pork belly and crispy pork bits, but this recipe tramples back over old ground to the reliable pork steak. This is a very rich and hearty winter dish that sticks to your ribs and makes you forget you're desperate for summer...

Ingredients (Serves 4)

• 4 pork neck steaks (approx 200gm each)
• 2 pink lady apples, each cut into 8 wedges
• 200ml good quality apple cider
• 120gm butter
• 500gm desiree potatoes, peeled
• 20 sage leaves
• 1 large onion, cut into small wedges
• 1 heaped tablespoon creme fraiche or sour cream
• 1 tbsp olive oil
• salt and pepper
• 100ml milk

Method

Preheat oven to 180 degrees. 
Cut the potatoes in half and place in a pot of salted cold water.

Bring to the boil then reduce heat and cook for 30 minutes.
Pass the potatoes through a fine sieve or ricer into the milk.

Stir through 100gm butter and keep warm whilst preparing the rest of the meal
Season the pork steaks to taste.
Heat a frying pan over high heat with the olive oil
Add the steaks and butter and cook for 3 minutes on each side

Remove from the pan and place on a baking tray in the oven for 15-20 minutes to complete cooking
Add the onions to the pan and saute for 5 minutes or until soft
Add the apples and sage and cook for a further 4 minutes, turning

Remove to a plate.
Deglaze the pan with the cider and simmer until slightly reduced.
Stir through the creme fraiche.

Spoon the potatoes onto serving plates and top with pork and the onions and apples before drizzling over the cider sauce.