Pork Steaks with Roast Apples & Potatoes Recipe | Abel & Cole

Pork Steaks with Roast Apples & Potatoes

Cooking time
Serves2 people

Few can argue with pork and apple (among other things, you’d look silly) so we think we’re on to a winner with this dinner of succulent pork steaks served with roast spuds and apples, drenched in a honey mustard sauce.

Ingredients

  • 500g potatoes
  • ½ vegetable stock cube
  • 40g honey
  • 1 tbsp wholegrain mustard
  • A handful of sage
  • 1 tbsp cornflour
  • 1 leek
  • 2 apples
  • 2 pork loin steaks
  • 500g peppery salad mix
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 250ml boiling water
  • 1-2 tbsp cold water
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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into bite-sized chunks. Add them to a roasting tin and drizzle over 1 tbsp olive oil. Season with a pinch of salt and pepper, toss to mix, then slide the tin into the oven and roast for 20 mins.
2. Meanwhile, fill your kettle and boil it. Crumble half the stock cube into a heatproof jug. Add the honey and 1 tbsp mustard to the jug and pour in 250ml boiling water. Stir to dissolve the honey and stock. Set the mixture aside.
3. Pick the sage leaves off their sprigs and set aside. Tip 1 tbsp cornflour into a small bowl and stir in 1-2 tbsp cold water to make a thin paste. Trim the roots and top 3cm off the leek, then slice a cross into the top and open it out to rinse out any grit. Chop the leek into chunks around 2-3cm long. Quarter the apples and slice out the cores. Slice each quarter in half so you have 8 wedges.
4. The potatoes should have roasted for 20 mins by now. Take the tin out of the oven. Add the chopped leek and apples to the tin. Toss to mix with the potatoes. Return to the oven and roast for a further 15 mins, till the potatoes are golden and crisp and the leek and apples are tender.
5. Meanwhile, warm a large frying pan on a high heat for 1 min. Add ½ tbsp olive oil and the sage leaves. Sizzle for 30 secs till crisp, then scoop out of the pan and set aside on a plate or board.
6. Add the pork steaks to the frying pan. Fry for 2-3 mins on each side, till golden. Turn the heat down a little, then pour the stock into the pan (it will splutter, so be careful as you add the stock to the hot pan). Add the cornflour paste and swirl round the pan. Pop on a lid (or use a baking tray if you don’t have a lid). Simmer for 6-8 mins. The pork loin steaks should be cooked through, and the sauce thickened and reduced a little. If it reduces too quickly, turn the heat down again and add a splash of water.
7. Taste the honey and mustard sauce and season with salt or pepper if you think it need it. Divide the roast potatoes, apples and leek between 2 warm plates and add a few handfuls of the peppery salad mix. Add the pork steaks, spoon over the sauce from the pan and garnish with the crisp sage leaves to serve.
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