Pork steaks with chunky apple gravy

Michael Craig

This recipe uses free-range New Zealand pork. We love pork and it is great to see free-range pork is becoming more available. The more people make the effort to buy free range the more common it will become. We love this served with our chunky apple gravy. It goes excellently with the succulent meat and we love eating this with Brussels sprouts and creamy mashed potatoes. Don’t be afraid to serve your pork still blushing pink. Good-quality pork is delicious served medium.

Pork steaks

4	Pork steaks / fillets (Main)
1 serving	Olive oil, for frying the steak

Chunky apple gravy

3 Tbsp	Butter
1 Tbsp	Flour
4	Granny Smith apples, peeled, cored and cut into wedges (Main)
1 ½ cups	Apple cider
1 cup	Beef stock

Brussels sprouts

4 rashers	Bacon, sliced
2 Tbsp	Butter
400 g	Brussels sprouts, halved
½ large	Onions, finely diced

Directions

Chunky apple gravy

1. Melt the butter in a saucepan on a medium heat and stir through the flour. Add the apples and cook over medium-low heat until the apples start to soften.
2. Add the apple cider and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the stock and reduce by half.
3. Season with salt and pepper to taste.

Brussels sprouts

1. Cook bacon in a large pan over a medium heat until crispy. Remove from the pan and set aside.
2. In same pan with bacon fat, melt butter over high heat. Add the onions and brussels sprouts and cook until the brussels sprouts start to soften and cook through.
3. Return the bacon back to the pan and heat through. Season with salt and pepper.

Pork steaks

1. Heat the olive oil in a large pan on a medium. Pat the pork steaks dry and season with salt and pepper.
2. Fry for 6-7 minutes on each side, depending on their thickness.
3. Serve the pork with the brussels sprouts and gravy.

See more meat recipes from Kasey & Karena

• Spiced lamb chops with balsamic beetroot
• Venison with cherry sauce