35 minutes
Embrace the coziness of winter with this succulent pork dish, featuring a symphony of sweet and aromatic flavors. Perfectly paired with a creamy mashed potato, this meal is designed to comfort and satisfy.
Boneless Pork Loin Steaks, fat trimmed
0 oz
Chinese Five-Spice Powder
teaspoons
Sunflower Oil, divided
tablespoons
Large Red Onion, thinly wedged
each
Red Apples, cored and cut into eighths
each
Redcurrant Jelly
tablespoons
tablespoons
0.25 fluid ounces
1. Season the Steaks
Thoroughly dust the pork steaks on both sides with Chinese five-spice powder to ensure a flavorful crust.
2. Sear the Pork
In a large frying pan, heat half the sunflower oil over medium-high heat. Add the pork steaks and sear for about 3 minutes on each side until they develop a rich brown color and are cooked through. Once done, transfer them to a plate and cover to keep warm.
3. Caramelize the Onions
In the same pan, add the remaining oil. Lower the heat to medium and add the onion wedges. Fry for 2 minutes, stirring occasionally, until they begin to soften and take on a bit of color.
4. Soften the Apples
Introduce the apple pieces to the pan with onions. Continue cooking for another 3 minutes, stirring occasionally, until the apples start to soften.
5. Develop the Glaze
Stir in the redcurrant jelly, followed by your choice of vinegar, and pour in the chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 8-10 minutes. The goal is to reduce the sauce to a syrupy consistency while ensuring the apples are tender but not mushy.
6. Glaze the Pork
Return the pork steaks to the pan, nestling them into the glaze. Reheat them gently, turning each steak a couple of times to evenly coat with the glossy sauce.
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