- 4 pork sirloins, with the fat trimmed off
- 4 red apples, with the core removed and cut into eighths
- 1 large red onion, cut into thin wedges through the root
- 200ml chicken stock
- 2 tbsp redcurrant jelly
- 1 tbsp cider vinegar
- 1 tbsp sunflower oil
- 2 tsp Chinese five-spice powder
- Mashed potatoes:
- 350g potatoes (uncooked weight), peeled and chopped
- 2 tbsp milk
- 1 tbsp butter
- Begin by dusting the pork steaks evenly with the Chinese five-spice powder.
- Next, take half the oil and heat it in a frying pan on a high heat, then fry the ‘dusted’ pork steaks for approximately 3 minutes on each side (i.e. until they are browned and cooked through). Transfer the cooked steaks onto a warm plate and pop to one side.
- Now, cook the potatoes for 10 to 15 minutes in boiling water, until soft, then drain and mash (i.e. in the warm pan) with the butter and milk until smooth. [NB: You can add a little more milk if needed.]
- Whilst the potatoes are cooking, turn the heat on the frying pan down to medium and add the other half of the oil to the pan. Fry the onion wedges for 2 minutes, then add the apples and cook for another 3 minutes, stirring regularly. Now, add the redcurrant jelly, vinegar and stock to the frying pan, stirring well. Bring the pan to the boil and simmer rapidly (i.e. with no cover over the pan) for 8 to 10 minutes, until the apples are slightly tender and the sauce has a syrup-like consistency.
- Finally, return the pork steaks to the frying pan to gently reheat them in the sauce, turning them over during this process to make sure that they are evenly glazed on both sides.
- When everything is fully cooked, serve immediately on warm plates.