this creamy dish is a delight - and it couldn't be simpler to make. Simply pop the pork steaks into a frying pan, add apples, cider and then the spinach. Voila!
Ingredients
- 1 tablespoon vegetable oil
- 4 pork loin steaks
- 2 red-skinned apples
- 200ml dry cider
- 200g pot crème fraîche
- 225g bag baby leaf spinach
Method
- Heat 1 tablespoon vegetable oil in a large, deep frying pan over a medium-high heat. Add 4 pork loin steaks, seasoned, and brown for 2 minutes each side. Set aside. Add 2 red-skinned apples, cored and cut into wedges, and cook for 4-5 minutes, stirring, until golden. Set aside. Add 200ml dry cider to the pan and boil to reduce by half. Reduce the heat slightly, stir in a 200g pot crème fraîche and add the apples, pork and any meat juices. Simmer for 5 minutes, turning halfway, until cooked through. Lift the pork onto plates. Stir 225g bag baby leaf spinach into the sauce to wilt. Season, spoon the sauce over the pork and serve with new potatoes and green beans.