Pork steaks with apples, mash and greens

Golden pan-fried pork steaks with soft, buttery apple slices and a quick pan gravy, served with creamy mash. Autumn in a pan.

Ingredients

• 4 Pork loin steaks
• 15 ml Vegetable oil
• 20 g Butter
• 2 Apples, cored and cut into wedges
• 1 g Dried sage
• 1 Chicken stock cubes, made up with 250ml hot water
• 5 g Dijon mustard
• 900 g Potatoes, peeled and chunked
• 30 g Butter
• 80 ml Milk
• 0.5 Green cabbage, shredded

Method

1. Boil the potatoes in salted water until tender.
2. Season the pork and fry in the oil over a medium-high heat until golden and cooked through. Rest on a plate.
3. Add the butter and apples to the pan with the sage and fry until golden and soft.
4. Pour in the stock and mustard, scrape up the tasty bits and bubble until slightly reduced. Return the pork and any juices.
5. Boil or steam the cabbage until just tender, then drain.
6. Mash the potatoes with the butter and milk, then serve with the pork, apples, gravy and greens.