Cheese-Glazed Autumn Pork
- 2 (8 ounce) valentine pork steaks
- 2 glasses dry white wine
- 1 pinch mixed spice
- fresh ground black pepper
- 1 -2 tablespoon plain flour
- 1 tablespoon butter
- 12 tablespoon light olive oil
- 3 crisp apples, cored and sliced thinly
- 2 -3 ounces mature cheddar cheese, grated
- Place the Pork steaks in a non-metallic bowl and pour over the wine.
- Cover and leave to marinade in the fridge for up to 48 hours, turning once or twice.
- Mix the flour with the mixed spice and black pepper.
- Remove the pork from the wine, reserving the marinade and dip in the flour to coat on all sides, including the edge.
- Shake off excess flour.
- Heat half the butter with the oil in a large frying pan (skillet?
- ).
- Fry the pork steaks over a medium high heat, pressing the meat down with a spatula.
- Make sure the fat edge is also fryed too.
- The pork should be browned on all sides, but not cooked through.
- Layer the sliced apples in a casserole dish large enough to lay the pork steaks side by side.
- Dot the surface with the remaining butter.
- Place pork steaks on top of the apples, and top with the grated cheese.
- Pour the reserved wine marinade over the pork.
- Cover with a lid and bake at 160C for approx 1 hour.
pork steaks, white wine, mixed spice, fresh ground black pepper, flour, butter, light olive oil, crisp apples, cheddar cheese
Taken from www.food.com/recipe/cheese-glazed-autumn-pork-141978 (may not work)