Pork Steaks in Apple and Cider Vinegar Sauce

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile quarter, core and thinly slice the apple (no need to peel).

Halve, peel and thinly slice the onion. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once the oil is hot, add the pork steaks. Sprinkle over the dried thyme and fry until browned, 2-3 mins on each side.

Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.

Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.

Pop the (now empty) frying pan back on a medium-high heat with a drizzle of oil.

Add the onion to the pan and stir-fry until softened, 4-5 mins. 

Once softened add the flour (see pantry for amount). Cook until it forms a paste, 1 min. 

Next add the garlic and apple slices and stir-fry, 1-2 min more.

Stir in cider vinegar, chicken stock paste, sugar and water for the sauce (see pantry for amount). Simmer until the sauce has thickened and the apple is tender, 4-5 mins.  

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and mix in the hard Italian style cheese. Cover with a lid to keep warm.

Once the apple sauce has thickened, stir in the parsley and butter until melted. Nestle in the pork steaks and simmer until piping hot, 1-2 mins more.

Once the carrots and parsnips have finished roasting, drizzle over the honey (see pantry for amount). Toss to coat.