Our resident chef Vinnie, has shared another of his mouthwatering recipes below, and this one is Pork Steaks with Apple and Sage Sauce

As the weather start to get more autumnal and with apples on the trees, this is the perfect recipe for a midweek dinner.


  • 4 pork steaks
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 apples, peeled, cored, and sliced (use a variety like Bramley or Granny Smith)
  • 120ml chicken or vegetable stock
  • 120ml apple cider or apple juice
  • 2 tablespoons fresh sage leaves, chopped
  • Salt and pepper, to taste

1. Season the pork steaks generously with salt and pepper on both sides. Set them aside while you prepare the sauce.

2. In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté for about 2-3 minutes until the onions become translucent and fragrant.

3. Add the sliced apples to the pan with the onions and garlic. Cook for another 2-3 minutes until the apples begin to soften.

4. Push the apple-onion mixture to the sides of the pan to make space for the pork steaks. Add the steaks to the center of the pan. Cook for about 4-5 minutes on each side, or until the pork is nicely browned and cooked through. The internal temperature should reach 63°C.

5. Once the pork steaks are cooked, remove them from the pan and set them aside on a plate, covering them with aluminum foil to keep warm.

In the same pan, add the chicken or vegetable broth, apple cider or apple juice, and chopped fresh sage leaves. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Allow it to simmer for 5-7 minutes until the sauce reduces and thickens slightly.

6. Place the cooked pork steaks on plates, and spoon the apple and sage sauce over them. You can also serve this dish with your choice of sides, such as mashed potatoes, steamed vegetables, or a green salad.

Chefs Tips

To add a bit of a kick, add some chilli flakes or 1 whole deseeded chilli.

This sauce works just as well with Pork Chops if you wanted the extra flavour from the bone.



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