Creamy Pan-fried Pork with Apple & Sage

Creamy Pan-fried Pork with Apple & Sage

Creamy Pan-fried Pork with Apple & Sage

The fresh sweet and warming notes of Vietnamese Phu Quoc Pepper pair perfectly with pork in this recipe, with a creamy herby sauceauce.
  • 1 eating apple, cored and cut into wedges

  • 2 tablespoons plain flour

  • 1 teaspoon Paprika

  • ½ teaspoon Sea Salt

  • 4 pork loin steaks

  • 1 tablespoons oil

  • 1 red onion, thickly sliced

  • 100 gram (4 ounce) mushrooms. sliced

  • 1 eating apple, cored and cut into wedges

  • 150 millilitre (¼ pint) apple cider or juice

  • 200 millilitre (7 fluid ounce) creme fraiche

  • 1 teaspoon Garlic Granules

  • 1 teaspoon Dried Sage

  • ½ Rosemary

  • 1 teaspoon Dried Thyme

  • 1 teaspoon Oregano

  • Sea Salt

  • Grinder Black Peppercorns to taste

Key Products

Product Information

£ 1.70/unit,34g
Garlic Granules

Product Information

£ 1.90/unit,47g
Dried Sage

Product Information

£ 1.75/unit,10g

Product Information

£ 1.70/unit,18g
Dried Thyme

Product Information

£ 1.70/unit,11g

Product Information

£ 1.70/unit,7g


  • 1 STEP 1: Combine the flour with the Paprika, Salt and Pepper in a bowl. Add the pork and coat in the seasoned flour.
  • 2 STEP 2: Heat the oil in a large frying pan, add the pork and fry for 2-3 minutes on each side until browned. Remove from the pan and set aside.
  • 3 STEP 3: Add the red onion, mushrooms and apples to the pan. Fry for 3-4 minutes, until browned. Add the cider or juice, Garlic Granules, Sage, Rosemary, Thyme, Oregano and crème fraiche and stir gently.
  • 4 STEP 4: Return the pork to the pan, bring to a simmer and cook for around 10 minutes, until the pork is cooked through. Season to taste then serve with new potatoes and broccoli.