Pork, cider, apples and crème fraîche: these classic flavours of Normandy work beautifully together.
- 4 pork neck steaks (about 200gm each; see note)
- 1 tbsp olive oil
- 20 gm butter
- 1 onion, cut into wedges
- 2 pink lady apples, each cut into 8 wedges
- 12 sage leaves
- 200 ml apple cider
- 1 tbsp crème fraîche
- 3 Desiree potatoes (about 450gm), halved
- 150 ml milk
- 100 gm unsalted butter, coarsely chopped
- 1Preheat oven to 180C. For potato purée, place potatoes in a saucepan, cover with cold salted water and bring to the boil. Reduce heat to low-medium and simmer until tender (25-30 minutes), then drain well. Meanwhile, bring milk to the boil in a saucepan. Pass potatoes through a ricer into milk, then, stirring continuously, gradually add butter. Stir until smooth and combined; keep warm.
- 2Season pork steaks to taste. Heat oil in a large frying pan over high heat, add steaks and butter and cook until golden (2-3 minutes each side). Transfer steaks to an oven tray, transfer to oven to cook through. Meanwhile, add onion to pan and stir until tender (3-5 minutes). Add apples and sage and turn occasionally until tender (2-4 minutes). Transfer to a plate, deglaze pan with cider and cook until slightly reduced (1-2 minutes), then stir through crème fraîche and serve hot with potato purée and pork steaks.