Pork Butterfly Steaks Baked in Leek and Apple Brandy Cream Sauce

• 2 pork butterfly steaks
• 1 leek
• 1 handful chopped flat leaf parsley
• 12 teaspoon hot paprika
• 14 metric cup cream
• 14 metric cup brandy
• 1 metric cup chicken stock or 1 metric cup turkey stock
• 1 tablespoon plain flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large Granny Smith apples
• 1 tablespoon brown sugar
• salt
• pepper

1. Preheat oven to 180 degrees C.
2. Chop up the leeks into slices.
3. Peel and core the apple, then cut into slices.
4. Heat up the olive oil in a deep fry pan or sauce pan, or in the stove top safe casserole.
5. Brown the pork steaks then remove and set aside on plate.
6. Add the butter and melt.
7. Add the leeks and stirfry til soft.
8. Add the brandy and cook the alcohol out.
9. Add the stock and simmer slowly til reduced by about half.
10. Add the paprika.
11. Add the dash of cream, parsley and salt and pepper to taste.
12. Lay the pork steaks then the sauce over the top in the casserole.
13. Lay the apple slices on top and sprinkle with the brown sugar.
14. Bake for about 40 mins.
15. Remove from oven and place pork steaks with vegetables on the plates.
16. Cover with foil to rest meat.
17. Either put the stove-safe casserole back on stove, or return sauce to sauce pan and then onto stove on a low-medium heat.
18. Mix up the flour with some of the sauce in a separate cup (if you wish to have a thickened sauce.
19. if not, just serve immediately).
20. Add flour paste mixture to sauce and stir to thicken.
21. Pour sauce over meat and vegetables.

pork butterfly steaks, leek, handful, paprika, metric, metric, metric, flour, olive oil, butter, apples, brown sugar, salt, pepper

Taken from www.food.com/recipe/pork-butterfly-steaks-baked-in-leek-and-apple-brandy-cream-sauce-493934 (may not work)