Sautéed Apples and Pork with Mustard Sauce
Makes: 6 servings
- 1/2 cup plus 1 tablespoon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 lean boneless pork
steaks (3 ounces each)
- 3 tablespoons butter or margarine
- 2 tablespoons
- 2 Jonagold or Golden Delicious apples,
peeled, cored, and sliced
- 2 tablespoons minced onion
- 1 cup apple juice
- 1/2 cup dry white wine
- 1/2 cup plain low fat yogurt
- 2 tablespoons Dijon-style
- 1/4 teaspoon dried thyme leaves
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.
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.
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.