Carrying on with my theme of great tasting, hearty food that also represents really good value for money, here is my favourite cut of pork, which is also so quick and easy. Perfect for a midweek meal!
Pork shoulder steaks with red onion and dry cider
Author: Simon Osborne, Blagdon Farm Shop
- 4 lean pork steaks
- salt + ground black pepper
- 1 tbsp sunflower oil
- 2 small onions, thinly sliced
- 2 tsp plain flour
- 2 tsp Dijon mustard
- 300ml dry cider
- 2 sprigs fresh thyme
- 225g steamed green beans, to serve
- fresh thyme leaves, to garnish
- Season the pork steaks with salt and freshly ground black pepper.
- Heat the oil in a large non-stick frying pan, add the steaks and cook over a high heat for 2-3 mins each side until well browned.
- Reduce the heat and add the onions.
- Cook for 10-12 mins until the onions are tender and the steaks are cooked through.
- Remove the steaks, cover and keep warm.
- Stir the flour and mustard into the onions and cook for 1 min then gradually add the cider.
- Bring to the boil and add the thyme.
- Reduce the heat to a simmer and cook for 4-5 mins until the sauce has thickened.
- Remove the thyme sprigs and season to taste.
- Lightly steam some green beans.
- To serve, place some steamed green beans on each plate, add a pork steak, top with the onions and sauce, and garnish with freshly ground black pepper and a few fresh thyme leaves.