This winter warmer is quick, delicious and packed with healthy ingredients – all it needs is a dollop of mash
Prep:10 mins
Serves 4
4 boneless pork loin steaks, trimmed of any fat2 tsp Chinese five-spice powder1 tbsp sunflower oil1 large red onion, cut into thin wedges through the root4 red apples, cored and cut into eighths2 tbsp redcurrant jelly1 tbsp red wine vinegar or cider vinegar200ml chicken stock
STEP 1Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Transfer to a plate.STEP 2Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion wedges for 2 mins. Add the apples and cook, stirring occasionally, for another 3 mins.STEP 3Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered, for 8-10 mins until the sauce is slightly syrupy and the apples are tender. Gently reheat the pork in the sauce, turning to glaze each side.
