Ingredients Jump to Instructions ↓

  1. 1/2 cup plus 1 tablespoon all-purpose flour

  2. 1/2 teaspoon salt, divided

  3. 1/2 teaspoon black pepper, divided

  4. 4 lean boneless pork steaks (3 ounces each)

  5. 3 tablespoons butter or margarine

  6. 2 tablespoons vegetable oil

  7. 2 Jonagold or Golden Delicious apples, peeled, cored and sliced

  8. 2 tablespoons minced onion

  9. 1 cup apple juice

  10. 1/2 cup dry white wine

  11. 1/2 cup plain low-fat yogurt

  12. 2 tablespoons Dijon-style prepared mustard

  13. 1/4 teaspoon dried thyme leaves,

  14. 3/4 teaspoon fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. In pie plate or shallow dish, combine 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Dredge pork steaks in flour mixture to coat all sides lightly. In large skillet, heat 2 tablespoons butter and the oil over medium heat; add pork and cook until brown on both sides and juices run clear. Remove pork steaks to heated platter and reserve.

  2. Add remaining tablespoon butter to skillet; saute apples and onions until both are tender. Remove apples to platter with pork. Add apple juice and wine to skillet; simmer 5 minutes.

  3. In a bowl, combine yogurt, mustard, thyme and remaining tablespoon flour and 1/4 teaspoon salt; stir into apple juice mixture. Simmer 5 minutes, stirring until smooth. Spoon sauce over pork steaks and apples and serve.


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