Somerset Pork

• 4 trimmed pork lion steaks
• 1 large onion
• Handful of mushrooms
• Fresh thyme
• 1clove garlic
• 1/2 pint of veg stock
• 1medium cooking apple
• 2 medium eating apples
• Cider -alcoholic (optional)
• Pinch of dryed sage
• 1 dried bay leaf
• Potatoes for mashing /creamed
• 50 ml double cream / creme freche

1. Roughly chop onion, garlic and mushrooms and lightly fry in a little oil until soft but not coloured. 10 mins.
2. Add half stock, cider and chopped thyme, along with bay leaf and pinch of sage.
3. Peel and thickly slice all apples and place in pot.
4. Place on low simmer in a medium
5. pot. coking will breakdown after 10 mins but eating should stay just soft.
6. In a new pan on a medium heat with a little oil, fry the pork steaks to get some colour. Season with salt and pepper to taste. 6 mins.
7. Transfer pork steaks to other pot and light simmer for 20 mins. Sauce should be reduced by half.
8. Make sure pork is cooked through, then take off heat for a minute or two. Stir in cream to taste.
9. Serve with mashed /creamed potatoes. Or try egg noodles or yor favourite pasta.

pork, onion, handful of mushrooms, thyme, garlic, stock, apple, eating apples, alcoholic, sage, bay leaf, potatoes

Taken from www.epicurious.com/recipes/member/views/somerset-pork-51109511 (may not work)