Pork and apple sauce is a classic pairing. For an indulgent mid-week meal, serve them together on a bed of creamy mash.
- 1kg potatoes, peeled, chopped
- 60g butter, chopped
- 1/2 cup (125ml) milk, warmed
- 2 teaspoons olive oil
- 8 (1kg) Australian pork sirloin steaks
- 20g butter
- 1 brown onion, finely chopped
- 2 pink lady apples, cored, cut into thin wedges
- 2 garlic cloves, crushed
- 3/4 cup (180ml) apple cider
- 1/4 cup (60ml) chicken stock
- 1/2 cup (125ml) thickened cream
- 1 tablespoon wholegrain mustard
- Steamed green beans, to serve
- Cook potatoes in a saucepan of salted boiling water for 12 mins or until tender. Drain and mash. Add 40g butter and milk, mashing to combine. Season well with salt and pepper.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Cook pork for 3-4 mins each side or until just cooked through. Remove to a plate and keep warm.
- Add remaining butter to the pan and cook over medium heat. Add onion and apple and cook for 5 mins. Add garlic and cook for 1 min. Stir in cider, stock, cream and mustard. Bring to the boil. Reduce heat and simmer for 5-8 mins or until sauce has reduced by half and apples are tender. Season with salt and pepper.
- Divide mash between serving plates. Top with pork, apples and spoon over the sauce. Serve with steamed green beans.