Fruity pork steaks
Fruity pork steaks might be a good recipe to expand your main course recipe box. This gluten free and dairy free recipe serves 4 and costs $3.48 per serving. One portion of this dish contains around 31g of protein, 14g of fat, and a total of 398 calories. 212 people have tried and liked this recipe. It is perfect for valentin day. This recipe from BBC Good Food requires 5 spice powder, red apples, cider vinegar, and jelly. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 81%, this dish is tremendous. Fruity Halibut Steaks, Fruity pork meatballs, and Fruity Pork Roast are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 22 minutes
Ingredients:
2 tsp Chinese five-spice powder
200ml chicken stock
1 tbsp red wine vinegar or cider vinegar
2 tbsp redcurrant jelly
4 boneless pork loin steaks, trimmed of any fat
4 red apples, cored and cut into eighths
1 large red onion, cut into thin wedges through the root
1 tbsp sunflower oil
Equipment:
frying pan
Cooking instruction summary:
Dust the pork steaks with the Chinesefive-spice powder. Heat half the oil ina frying pan and fry the pork for about3 mins on each side until browned andcooked through. Transfer to a plate.Add the remaining oil to the frying pan,reduce the heat slightly, then fry theonion wedges for 2 mins. Add the applesand cook, stirring occasionally, foranother 3 mins.Add the redcurrant jellyto the pan, followed by the vinegar andthen the stock. Bring to the boil andsimmer rapidly, uncovered, for 8-10 minsuntil the sauce is slightly syrupy and theapples are tender. Gently reheat the porkin the sauce, turning to glaze each side.
Step by step:
1. Dust the pork steaks with the Chinesefive-spice powder.
2. Heat half the oil ina frying pan and fry the pork for about3 mins on each side until browned andcooked through.
3. Transfer to a plate.
4. Add the remaining oil to the frying pan,reduce the heat slightly, then fry theonion wedges for 2 mins.
5. Add the applesand cook, stirring occasionally, foranother 3 mins.
6. Add the redcurrant jellyto the pan, followed by the vinegar andthen the stock. Bring to the boil andsimmer rapidly, uncovered, for 8-10 minsuntil the sauce is slightly syrupy and theapples are tender. Gently reheat the porkin the sauce, turning to glaze each side.
Nutrition Information:
