Pan Fried Pork in a Bramley Mustard Sauce

Bramley Apples are a perfect marriage with pork dishes this works equally as well with good quality British Sausages.

4 British Pork loin steaks

2 tbs oil

2 leeks, trimmed and sliced

350g/12oz Bramley apples, peeled cored and sliced

150ml/ ¼ pt cider

150ml/ ¼ pt vegetable stock

2 tbsp wholegrain mustard

1 level tbsp cornflour

small pot half fat crème fraiche


1. Heat the oil in a large frying pan. Add the pork loin steaks and fry for 4-5 minutes until golden brown on both sides. Remove from the pan and keep warm while making the sauce.

2. To make the sauce, add the leeks to the pan with the Bramley apples and cook for about 3 minutes or until golden. Add the cider, stock and mustard and gently bring to the boil.

3. Blend the cornflour to a smooth paste with cold water. Add the crème fraiche to the pan and carefully bring to the boil stirring until thickened. Simmer gently for 2 minutes and serve with freshly cooked seasonal vegetables.




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