Fruity Pork Steaks
Fruity Pork Steaks
4 boneless pork loin steaks, trimmed of any fat
2 tsp Chinese five spice powder
1 tbsp sunflower oil
1 large red onion, cut into wedges through the root
4 red apples, cored and cut into thin wedges (Jazz would be good)
2 tbsp red currant jelly
1 tbsp red wine vinegar or cider vinegar
200ml chicken stock (cube)
Dust the pork steaks with the Chinese five spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Transfer to a plate. Add the remaining oil to the frying pan, reduce the heat slightly and fry the onion wedges for two minutes. Add the apples and cook, stirring occasionally for a further 3 mins. Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered for about 8 mins until the sauce is slightly syrupy and the apples are tender, Gently reheat the pork in the sauce, turning to glaze each side. Serve with boiled Basmati rice.