A great pub-lunch style meal, rich and warming!
- 4 lean pork steaks
- 15ml (1tbsp) sunflower oil
- 2 small onions, thinly sliced
- 10ml (2tsp) flour
- 10ml (2tsp) Dijon mustard
- 300ml (1/2pt) dry cider
- 2 sprigs fresh thyme
- 225g (8oz) steamed green beans, to serve
- Fresh thyme leaves, to garnish
Season the pork steaks with freshly ground black pepper. Heat the oil in a large non-stick frying pan and add the steaks. Cook over a high heat for 2-3 mins on each side until well browned.
Reduce the heat and add the sliced onions to the pan. Cook for 10-12 mins until the onions are tender and the steaks are cooked through. Remove the steaks, cover and keep warm.
Stir the flour and mustard into the onions and cook for 1 min, then gradually add the cider. Bring to the boil and add the thyme sprigs. Reduce the heat to a simmer and cook for 4-5 mins until the sauce has thickened. Remove the thyme sprigs and season to taste.
Serve the steaks on the green beans. Top with the onions and sauce and garnish with more ground black pepper and a few fresh thyme leaves.