One Pot Pork with Apple in Cider Sauce

Ingredients

• 1 tbsp olive oil
• 4 thick British outdoor-reared pork loin steaks (about 600g/1lb 5 oz total weight)
• 1 onion - thinly sliced
• 2 large cloves garlic - thinly sliced
• 1 heaped tbsp finely chopped rosemary
• 175ml/6fl oz dry English cider
• 125ml/4½fl oz chicken stock
• 2 tsp wholegrain mustard
• 100ml/3½fl oz crème fraiche
• Squeeze of lemon juice
• 3 apples - quartered
• cored and cut into wedges
• Salt and freshly ground black pepper
• 3 tbsp finely snipped chives

Instructions

1. Heat the oil in a large, non-stick sauté pan over a medium-high heat and brown the pork all over, including the rind, for 5 minutes until golden. Remove from the pan and leave to one side
2. Add the onion to the pan, turn the heat down to medium-low and cook for 8 minutes, stirring occasionally, until softened. Add the garlic and 2 teaspoons of the rosemary and stir well
3. Pour in the cider and leave to bubble gently until reduced by two-thirds and there is no smell of alcohol, about 5 minutes. Stir in the stock, mustard, crème fraiche, lemon juice and the apples and simmer, part-covered, for 5 minutes until the apples are almost tender
4. Remove the lid, add the pork and cook for another 3–5 minutes or until the pork is cooked through. Season with salt and pepper and sprinkle the remaining rosemary over before serving.