Pork Steak Q3
with Glazed Apples and Champ Potato
- Milk
We love a classic British dish and what could be more classic than pork and apple sauce? If possible, we think it can be made slightly better with your own homemade glazed apples! We have sourced the sweetest apples to bring out the most delicious flavour of the pork.
Ingredients
2 unit(s)
British Pork Loin Steaks
150 grams
Sliced Spring Greens
⅓ sachet(s)
Wholegrain Mustard
½ sachet(s)
Chicken Stock Powder
15 grams
Honey
1 unit(s)
Apple
1 unit(s)
Spring Onion
150 grams
Creme Fraiche
(Contains: Milk)
450 grams
Potatoes
Not included in your delivery
100 milliliter(s)
Water
Nutritional information
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the potato. Chop the potato into 2cm chunks (peeling is optional!). Chop each apple into eight wedges, remove the core. Remove the root from the spring onion and slice as thinly as possible.
Add the potato to the boiling water, simmer until cooked, 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through. Meanwhile, heat a glug of oil in a frying pan on medium-high heat. Add the apple wedges to the pan and cook until coloured, turning occasionally, 5-7 mins. Add the honey, stir and cook for another minute. Remove to a bowl and cover with foil to keep warm.
Wipe out your frying pan and pop back on medium heat with a drizzle of oil. Season the pork with salt and pepper, then cook in your hot pan until golden brown, 4-5 mins each side. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Once cooked, transfer to a chopping board, cover with foil and leave to rest. Keep the pan! Tip: Resting is essential to keep meat juicy!
Meanwhile, when the potato is nearly cooked, add the spring greens to the pan with the potato and cook for the final 3 mins. Tip into a colander and leave for a few mins so the water drains off properly, then return to the pan off the heat. Season with salt and pepper, then add the remaining crème fraîche. Mash with a potato masher (no need for it to be super smooth!), then stir through the spring onion.
Return the now empty frying pan to a medium heat and add the water (see ingredients for amount) and the stock powder. Stir to dissolve the stock, then add the mustard and half of the crème fraîche. Stir well and gently bring to the boil. Remove from the heat.
Carefully reheat the potato if it's gone a bit cold. Serve a pork steak on top of a generous portion of your potato and pop the glazed apples alongside. Finish with a drizzle of mustard sauce. Enjoy!
