This recipe uses free-range New Zealand pork. We love pork and it is great to see free-range pork is becoming more available. The more people make the effort to buy free range the more common it will become. We love this served with our chunky apple gravy. It goes excellently with the succulent meat and we love eating this with Brussels sprouts and creamy mashed potatoes. Don’t be afraid to serve your pork still blushing pink. Good-quality pork is delicious served medium.
Pork steaks
4
Pork steaks / fillets (Main)
1 serving
Olive oil, for frying the steak
Chunky apple gravy
3 Tbsp
Butter
1 Tbsp
Flour
4
Granny Smith apples, peeled, cored and cut into wedges (Main)
Melt the butter in a saucepan on a medium heat and stir through the flour. Add the apples and cook over medium-low heat until the apples start to soften.
Add the apple cider and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the stock and reduce by half.
Season with salt and pepper to taste.
Brussels sprouts
Cook bacon in a large pan over a medium heat until crispy. Remove from the pan and set aside.
In same pan with bacon fat, melt butter over high heat. Add the onions and brussels sprouts and cook until the brussels sprouts start to soften and cook through.
Return the bacon back to the pan and heat through. Season with salt and pepper.
Pork steaks
Heat the olive oil in a large pan on a medium. Pat the pork steaks dry and season with salt and pepper.
Fry for 6-7 minutes on each side, depending on their thickness.
Serve the pork with the brussels sprouts and gravy.
