Red wine cooked pork steak meets white wine baked apples for a delicious encounter.
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
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.
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.
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.
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.
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.
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.
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.
You can add cinnamon, nutmeg, or allspice for a warmer, spicier flavor. These spices pair well with both the apples and the savory pork.
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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