Pork Steaks and French Onion Soup Style Gravy

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

Halve, peel and thinly slice the onion.

In a medium salad bowl, mix the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Seaosn with salt and pepper.

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Once caramelised, melt in the butter (see pantry for amount), sprinkle in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

Pour in the water for the sauce (see pantry for amount) a little at a time, followed by the chicken stock paste and caramelised onion paste. 

Bring to the boil, stir and simmer until thickened, 3-4 mins.

Meanwhile, 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. 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.

Meanwhile, when the chips have around 5 mins remaining, sprinkle the hard Italian style cheese and return to the oven for the remaining time, 5-6 mins. 

When everything's almost ready, add the baby leaves adn apple to the bowl with the dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.