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Sunday, November 18, 2012

Pork steaks with sage sauce and caramelized apples

A slightly more complicated main dish (but fast to make) consisting in pork steaks browned in a flavorful sage sauce, served with a potato and carrot puree, caramelized apples and fresh salad leaves. The sage and the caramelized apples are a match made in heaven, and nothing would suit it more than the pork meat and that puree. Plus a touch of freshness from the leaves :). A complete and perfectly balanced taste adventure. :)
Recipe adapted from Radu.

Last year: Winter tabbouleh with roasted eggplant and feta

Ingredients (serves 2-3):
  • 4 thin pork chops
  • 1 green apple
  • 2 teaspoons sugar
  • 4 potatoes
  • 2 carrots
  • 100 ml milk
  • salt and pepper
  • 1 teaspoon sage powder
  • 2 tablespoons olive oil
  • 80 g butter
  • 1 tablespoon lemon juice
  • mixed salad leaves to serve

Peel the apple and cut it into slices. Mix with the sugar and let it rest:

Peel the carrots and potatoes and cut them in half. Boil in salted water for 15 minutes. Meanwhile, melt most of the butter (about 60 g)  in a pan and add the lemon juice. Also put the apple slices and let them soften and caramelize on low heat. In another pan mix the olive oil with the sage powder on low heat.

Season the steaks with salt and pepper and put them in the sage oil to fry:

Don't forget to turn the apples on the other side as they become caramelized:

When the 15 minutes are up and the potatoes and carrots are boiled, drain the water and leave them in the pot. Season with salt and pepper and add the extra slice of butter (the rest 20 g) and crush them together into a puree:

Once in a while turn the steaks on the other side until they're done to your liking. Also when the apples look golden brown all over turn off the heat. Arrange on each plate 1-2 pieces of steak, a bit of potato-carrot puree and some caramelized apples. Also add some salad leaves to each plate and all is done. Dig in! :)

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