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

1. Place the Pork steaks in a non-metallic bowl and pour over the wine.
2. Cover and leave to marinade in the fridge for up to 48 hours, turning once or twice.
3. Mix the flour with the mixed spice and black pepper.
4. Remove the pork from the wine, reserving the marinade and dip in the flour to coat on all sides, including the edge.
5. Shake off excess flour.
6. Heat half the butter with the oil in a large frying pan (skillet?
7. ).
8. Fry the pork steaks over a medium high heat, pressing the meat down with a spatula.
9. Make sure the fat edge is also fryed too.
10. The pork should be browned on all sides, but not cooked through.
11. Layer the sliced apples in a casserole dish large enough to lay the pork steaks side by side.
12. Dot the surface with the remaining butter.
13. Place pork steaks on top of the apples, and top with the grated cheese.
14. Pour the reserved wine marinade over the pork.
15. 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)