Pork Steaks and Baked Apples
Published October 10, 2006
- Total Time
- 30 minutes
- Rating
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Ingredients
Salt and coarsely ground black pepper
Pinch cayenne
1 teaspoon minced garlic
4 crisp apples, like Cortland or Macoun, skin on, cored and cut into eighths
½ cup semisweet white wine, like muscatel or off-dry riesling
3 tablespoons extra virgin olive oil
About 1 ½ to 2 pounds 1-inch thick pork steaks, cut from the boneless loin or shoulder
Flour for dusting
1 cup fruity but sturdy red wine, like Barolo or a ready-to-drink Cabernet
Nutritional analysis per serving (4 servings)
32 grams carbs; 123 milligrams cholesterol; 731 calories; 22 grams monosaturated fat; 3 grams polyunsaturated fat; 15 grams saturated fat; 42 grams fat; 2 grams trans fat; 5 grams fiber; 1129 milligrams sodium; 41 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Combine a large pinch of salt with a few grindings of pepper, the cayenne and garlic, and sprinkle apples with this mixture. Put apples in a baking dish, pour white wine around them, and bake until apples are shriveled but moist, about 15 minutes.
- Step 2
Meanwhile, heat oil over medium heat in a skillet large enough to hold pork. Dust pork lightly with flour and sear it on both sides for a total of just a minute or so; it need not become brown. Add red wine and adjust heat so mixture boils energetically. Cook pork, turning occasionally, until it gains a beautiful deep color, is cooked through and wine reduces to a syrup; about 10 minutes. Season meat with salt and pepper.
- Step 3
Serve pork with red wine sauce spooned over it, next to apples, with a little of the white wine they cooked in.
Private Notes