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Pork Steaks and Baked Apples


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  • Salt and coarsely ground black pepper
  • Pinch of cayenne
  • 1 tsp minced garlic
  • 4 crisp apples, like Cortland or Macoun, skin on, cored
  • and cut into eighths
  • 1/2 C semisweet white wine, like muscatel or off-dry
  • Riesling
  • 3 T extra virgin olive oil
  • 1 1/2-2 lb 1" thick pork steaks, cut from boneless loin or
  • shoulder
  • Flour for dusting
  • 1 C fruity but sturdy red wine, like Barolo or a ready-to
  • drink Cabernet


Servings 4
Preparation time 15mins
Cooking time 30mins


Step 1

Preheat oven to 400 degrees. Combine a large pinch of salt with a few grindings of pepper, the cayenne and garlic, and sprinkle apples with this mixture. Put apples in a baking dish, pour white wine around them and bake until apples are shriveled but moist, about 15 minutes.

Meanwhile, heat oil over medium heat in a skillet large enough to hold pork. Dust pork lightly with flour and sear it on both sides for a total of just a minute or so, it need not become brown.

Add red wine and adjust heat so mixture boils energetically. Cook pork, turning occasionally, until it gains a beautiful deep color, is cooked through and wine reduces to a syrup; about 10 minutes. Season meat with salt and pepper.

Serve pork with red wine sauce spooned over it, next to apples, with a little of the white wine cooked in.

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