Pork Steak with Dijon Apple Sauce

If I had to pick one fruit/vegetable that represents autumn in my mind, I’d go with the apple. Maybe its the apple picking my family and I did every season when I was younger, maybe it was all of the apple pies–I don’t know, but fall is apple time for me. So rather than the usual ciders and sweets, I thought it would be fun to enjoy a savory apple dish today: Pork Steak with Dijon Apple Sauce.

This was an easy and quick dish to prepare that was amazingly delicious. The pork was juicy and bursting with flavor as that shoulder steak is a really tasty, fatty (as in flavorful!) cut of meat. The sauce I prepared to pair with this has a nod towards South Carolina styled barbecue sauces: something based around vinegar and mustard. The sauce was acidic, tart, mustardy, and wonderfully spiced–and best of all, it had plenty of apple (and a bit of fennel for a hint of anisey flavors). 😉

In addition to the flavor, I was also pretty proud of how that sauce looks. I mean check out the sheen I got on that sauce–you can practically see your reflection in it. With the good amount of vinegar in that sauce, whisking in a bit of cold butter as the very last step emulsifies small particles of butter throughout the sauce, giving it that nice finish (and flavor, of course!).

  • 2 lb pork steaks
  • salt
  • pepper
  • ground cinnamon
  • butter
  • Dijon Apple Sauce
    • 1 shallot
    • 4-6 cloves garlic
    • 2-3 apples
    • 1/4 cup white wine (more as needed)
    • 1/4 cup cider vinegar
    • ground cloves
    • ground cardamom
    • ground thyme
    • fennel fronds
    • 2 Tbsp dijon
    • 1 Tbsp butter

Begin by prepping the veggies–finely mince the shallot and garlic, peel and dice the apple, and season the pork steaks with salt, pepper, and a light dusting of cinnamon.

In a hot pan, melt a knob of butter while the oven warms up to 350°F. Brown the steak on both sides for about 2-3 minutes and transfer it to the oven (I put it on a rack so I could reuse the pan) to finish cooking the meat through (when it reaches an internal temperature of 160-170°F).

While you wait on the pork, now is the time to make the sauce. In the pan with the leftover butter/pork fat, sauté the shallot for 2 minutes, add the apples for another 5 minutes, and finally, add the garlic for a minute or two. Then, deglaze the pan with wine.

Add the vinegar, dijon, fennel fronds, and spices to the pan, simmering for about 5-10 minutes, after which, you should puree this mixture in the food processor. Pour this into a saucepan through a strainer and continue to reduce it over medium heat until you’re happy with the consistency.

When the sauce is done, take it off of the heat and quickly whisk in a cold knob of butter to give it a sexy sheen. Finally, plate the steak, top with sauce, and enjoy!

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27 Responses to “Pork Steak with Dijon Apple Sauce”

  1. Joanne at frutto della passione Says:

    Looks great and what a great spin on the old *pork chops and apple sauce*!

  2. Mary Says:

    Great! Now I’m going to have to dig through my freezer of pork to see if I have any pork steaks. If I don’t, I’m going with a pork chop. This dinner looks fabulous!

  3. Bellini Valli Says:

    I love this sauce….perfect for this time of year:D

  4. noble pig Says:

    I would agree with the apple and Fall. Plus it’s so versatile in so many sweet and savory dishes. Another winner Mike! Now if I could get some cool Fall weather here I’d be ecstatic!

  5. Susan at Sticky,Gooey,Creamy,Chewy Says:

    You done good, Mike! Those steaks look fabulous and the sauce is perfection! Who could ask for more?

  6. clumbsycookie Says:

    That’s like an apple pie steak! Yummmy!

  7. Jan Says:

    I’m in love with that sauce – it sounds and looks fantastic!

  8. mikky Says:

    you got another winner here, mike… looks so good… perfect for a dinner party… :)

  9. Peter Says:

    Ummm, I could have that gravy alone like a soup. SO…when does mea become a chop or a steak? Hmmmm……

  10. heather Says:

    oh i love the addition of dijon to the traditional applesauce. it sounds delicious! the picture of the raw pork is beautiful, too!

  11. the caked crusader Says:

    The thought of that sauce has made me salivate!

  12. grace Says:

    things i love (in no particular order): pig, cinnamon, apples, mustard. based on that, i have no doubt i’d love this meal. very nice, mike. :)

  13. Sandie Says:

    Love this sauce pairing with these pork steaks. Nicely done, and yes, perfect for fall.

  14. Ivy Says:

    Lovely photos and it looks absolutely delicious. That sauce sounds divine.

  15. pam Says:

    Oh, I miss pork steaks. I used to eat them all the time in St. Louis, but the cut must not be very popular here. It is real hard to find them! Looks great!

  16. Hélène Says:

    We never serve our pork with applesauce but the way you did your sauce may make me want to try this combo.

  17. Meeta Says:

    apples are so wonderfully versatile and i love the way you add dijon to it to give the sauce a wonderful sharpness. i always find your creations exceptional mike!

  18. Kevin Says:

    A dijon apple sauce on pork sounds really good!

  19. Jeff Says:

    I agree with you on apples all the way. They are the perfect fall fruit. Best is going to pick them or stopping at the little road side stand to grab a boatload.

    Pork + apples = victory.

  20. Maggie Says:

    Delicious looking dish! I’d love to try the sauce with pork shoulder too.

  21. Columbus Foodie » Blog Archive » September 2008 Roundup Says:

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  22. Teapotter Says:

    I was prowling the internet looking for something to do with the pork steaks I pulled from my freezer this morning. Well, this is the one! It sounds to be exactly like what I want. This is the first time I have seen your blog and it is great! I will be visiting again. I see you’re in Florida. I am in the frozen North of the continent in Manitoba Canada and for this very cold -30 C day, this pork dish is perfect.

  23. Teapotter Says:

    Oooooh! It was soooo good! Kept a couple of tablesppoons of the apple mixture for garnish. We loved this dish!

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