Pork with Apple, Onion and Kumara



Serves 6

  • 6 x 150g lean pork steaks, trimmed of fat

  • 3 medium onions, sliced

  • 3 large apples, sliced

  • 400g kumara, sliced

  • 200g pure apple juice

  • 2 level teaspoons of chicken stock made up with one cup of boiling water

  • 2 teaspoons of wholegrain mustard

  • Salt and pepper


Brown pork steaks in a non stick pan generously sprayed with non stick spray. Remove from pan and spray pan again before adding prepared onions. Stir over moderate heat for about 8 minutes, reducing heat if necessary so that they don’t burn. Add apple slices and cook, stirring for another 10 minutes, add a little water if necessary to stop them sticking.

Remove apple and onion from pan. Add about ¼ cup of apple juice and stir to deglaze the pan. Add the rest of the apple juice, plus the chicken stock, water and mustard, mix well.

Place the pork steaks in an ovenproof dish large enough to hold them in one layer. Top with the apple and onion mixture, then lay the raw kumara slices on top. Pour over the juice mixture and cover the dish with a lid or foil.

Bake at 170 degrees for about 2 hours.

Serve with fibrous vegetables.