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Pork Steaks And Baked Apples
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- #77161
Red wine cooked pork steak meets white wine baked apples for a delicious encounter.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pinch cayenne pepper
1 teaspoon minced garlic
salt and coarsely ground black pepper
4 crisp apples, skin on, cored and cut into eighths
1/2 cup white wine
3 tablespoons extra virgin olive oil
1 1/2 pound pork steaks, 1-inch thick
flour, for dusting
1 cup red wine
directions
Preheat oven to 400 degrees F.
Combine the cayenne pepper, minced garlic, and a little salt and pepper (as desired) in a small bowl. Sprinkle the apples with the mixture and place them in a baking dish.
Pour the white wine around the apples, being careful not to wash off any of the seasonings on the apples.
Place the baking dish in the oven and bake for 15 minutes or until the apples are still moist but are beginning to shrivel a bit.
Meanwhile, heat the oil in a large skillet over medium heat.
Lightly dust the pork steaks with flour, shaking off any excess. Place the coated pork in the skillet and cook on both sides for just a minute or two. Add the red wine to the skillet and bring to a boil. Cook, turning the pork steaks occasionally, until the pork is cooked and the wine has become syrupy. This will take about 10 minutes.
Season the cooked pork with salt and pepper as desired. Place the pork steaks on individual serving plates. Spoon some of the red wine sauce over the top. Place some of the apples next to the pork and drizzle with some of the white wine from the baking dish.
Serve immediately.
recipe tips
Let the pork steaks rest for a few minutes after cooking. This allows the juices to redistribute, resulting in a juicier steak.
If the red wine sauce reduces too quickly or becomes too thick, add a little more wine or some water to adjust the consistency.
For a richer sauce, consider adding a small amount of butter to the red wine sauce towards the end of cooking.
If you prefer a non-alcoholic version, you can substitute the wine with apple juice or chicken broth, though the flavor will be different.
Serve this dish with a side of roasted vegetables or a simple green salad to balance the meal.
Remember to adjust the seasoning of both the pork and apples according to your taste. The recipe provides a guideline, but personal preference should guide the final seasoning.
common recipe questions
What type of apples are best for baking with pork steaks?
Crisp apples like Honeycrisp, Fuji, or Granny Smith are ideal for this recipe. They hold their shape well when baked and offer a nice balance of sweetness and tartness that complements the savory pork.
How do you prevent the apples from becoming too mushy when baked?
Bake the apples just until they start to shrivel a bit but are still moist. This usually takes about 15 minutes at 400 degrees F. Avoid overbaking, as this can make them too soft.
Can a different type of wine be used for the pork and apples?
While the recipe calls for white wine for the apples and red wine for the pork, you can experiment with different types of wine. However, the flavor will change. A light red wine like Pinot Noir works well for both if you prefer to use just one type.
What is the purpose of dusting the pork steaks with flour?
Dusting with flour helps to create a slight crust on the pork steaks, adding texture. It also helps thicken the red wine sauce as it cooks, giving it a syrupy consistency.
How can you tell when the pork steaks are done?
Pork steaks are done when they reach an internal temperature of 145 degrees F. They should be slightly pink in the center. Avoid overcooking, as this can make them dry.
What are some variations to the seasoning for the apples?
You can add cinnamon, nutmeg, or allspice for a warmer, spicier flavor. These spices pair well with both the apples and the savory pork.
Is it necessary to peel the apples?
No, it's not necessary to peel the apples. The skin helps the apple slices hold their shape and adds texture. Plus, it provides additional nutrients.
nutrition data
517 calories, 31 grams fat, 23 grams carbohydrates, 23 grams protein per serving. This recipe is low in sodium.
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