Pork Steaks in Apple and Prune Sauce
Serve this dish over some mashed potatoes (available premade in most supermarket refrigerator or freezer cases) and alongside some steam-in-the-bag green beans.
INGREDIENTS | SERVES 6
- 12 pitted prunes (dried plums)
- 3 pounds boneless pork steaks, trimmed of fat
- 2 Granny Smith apples, peeled, cored, and sliced
- ¾ cup dry white wine or apple juice
- ¾ cup heavy cream
- Salt and freshly ground pepper, to taste
- 1 tablespoon red currant jelly
- Optional: 1 tablespoon butter
Add the prunes, pork steak, apple slices, wine or apple juice, and cream to a 4-quart or larger slow cooker. Salt and pepper to taste. Cover and cook on low for 6 hours.
Now you have a choice: You can either remove the meat and fruit to a serving platter and keep warm or you can remove the meat, skim the fat from the liquid in the slow cooker, and use an immersion blender to blend the fruit into the creamy broth.
Cook uncovered on high for 30 minutes or until the pan juices begin to bubble around the edges. Reduce the setting to low or simmer, and cook for 15 more minutes or until the mixture is reduced by half and thickened.
Whisk in the red currant jelly. Taste for seasoning and add more salt and pepper if needed.
Whisk in the butter a teaspoon at a time if you want a richer, glossier sauce. Ladle the sauce over the meat or pour it into a heated gravy boat.
