Pork Shoulder Steaks, with apple, honey and mustard

There’s no difference to this boneless pork shoulder steak recipe to date, excepting instructions on how to make a gravy at the very end of post. Oh yes, a gravy at last! But, if this is needed for a relatively easy to prep and cook midweek feast then I’m not entirely sure I’d bother with the gravy at all. As I don’t think this dish needs it. Especially if the mash and caramelised onions are fairly moist. Besides, there is a sort of dipping sauce after the steaks are cooked. However, I’m going to include instructions for the gravy at end of post for anyone who might want to try it.

Following text and photos below are from the original post: This is a new recipe for me (loosely based on a French recipe I would’ve thought), and one that I’ll definitely be making throughout autumn and winter. There isn’t much faffing around with this, although I wouldn’t recommend fussing with the meat too much. I’d never cooked boneless pork shoulder steaks before, and was pleasantly surprised at how easy this is to prepare and cook. At the outset these steaks taste far better than they look. On the plate they can appear to be a little misshapen; and even a tad overcooked. However, wait until you bite into the melt in the mouth meat and mouth-watering sauce before you cast judgement. By then, you quite simply won’t care. The ingredients aren’t exactly exhaustive for this dish, and several you’ll probably have in your cupboard.

Boneless Pork Shoulder Steaks, with apple, honey and mustard

Boneless Pork Shoulder Steaks, with apple, honey and mustard

Boneless Pork Shoulder Steaks, cooked with apple(s), honey and wholegrain mustard

• Servings: 2
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INGREDIENTS:

FOR THE STEAKS:

• oil, enough to coat the base of pan
• 2 x or around 300g (10.58 oz) boneless pork shoulder steaks, rinsed and dried – if steaks are uneven in thickness do take a kitchen mallet and whack them to get them more even as they will cook better
• 1 x large Jonagold apple or about 200g (7.05 oz) sweet eating apples, washed, peeled, cored and sliced into wedges
• 1/2 x fresh lemon juice, poured over the apples through a fine sieve to collect pips
• 2 x celery stalks, washed, trimmed and cut in pieces
• 300ml (0.63 pt US Liq) x cold water
• 2 x measuring teaspoons wholegrain mustard
• 2 x measuring teaspoons set honey, if using clear honey then use at least 2 – 3 level teaspoons
• 1 x large or 2 x small bay leaves, ripped or torn in half
• 2 – 3 x sprigs fresh thyme (I use ‘living pots’)
• pinch cayenne pepper OR 1/4 x level teaspoon smoked sweet paprika, more or less to personal taste OR 1/4 x teaspoon red pepper flakes, more to personal taste
• up to 1/2 x organic very low salt vegetable stock cube
• 1 x tablespoon plain flour
• 1 x tablespoon oil, and a knob of butter (butter is optional)
• seasoning, both freshly ground sea salt and black pepper, to personal taste

Measurements within brackets above are approximate only.

INSTRUCTIONS – with more detail (without gravy):

STEAKS:

• Put either a wide frying pan or large heavy-based saucepan on heat electric No 4 (out of 6), add just enough oil to cover its base and, when pan is hot enough add both steaks (after drying them off ) and allow to settle. Cooking with electric is probably slower, so I brown the steaks on both sides for around 10 minutes each side. On gas this will probably be about 5 – 7 minutes each side. If you notice any excess liquid in the pan after several minutes grab some kitchen paper, carefully tilt the pan slightly and mop this liquid out. I’m finding with non-organic meats that there’s usually a certain amount of goo that needs to be removed before the meat will start to brown (having made this again that didn’t happen). Do add another splash of oil if this happens as the pan will be too dry.
• When steaks are nicely brown on both sides (you can sprinkle some chilli powder over the steaks at this stage) add the apples for several minutes, then simply pour over the stock, add the celery along with the sprig of thyme and the bay leaves.  Cook on same heat for 15 – 20 minutes, with a lid on pan. Do check every 5 minutes or so to make sure the sauce doesn’t reduce to the extent the steaks could burn. They need to be easily moveable if prodded with a fork.
• All I do at this stage is to grab a fork and turn the steaks over, pushing any apples or celery out of the way to ensure the steaks are touching the base of the pan. After turning the heat down to electric No 1 all that’s left to do is to cover the pan with a lid (or suitable plate) and continue to simmer for another 20 minutes.
• Within the last step-by-step photo directly below shows how the steaks are doing after simmering for a further 20 minutes, with a lid on and on low heat, electric No 1. At this stage I simply, and carefully, lift out the steaks to allow them to rest and carry on with the gravy and finishing off mashing the potatoes and putting the onions back on to reheat before serving. To serve I do heat the plates which will keep the steaks warm.

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Boneless Pork Shoulder Steaks, cooked with apple(s), honey and wholegrain mustard

• Servings: 2
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SUMMARY (without gravy):

The steaks need to cook for at least an hour. However, there’s actually very little prep for this dish. And, it’s not really necessary to hover over this while its cooking. All you have to do is keep an eye on its progress just in case of any scorching.

• Preheat a large sauté pan or large heavy-based saucepan (I use the latter) on electric heat No 4 (out of 6) – add a drizzle of oil (enough to coat its base).
• Rinse and pat dry steaks with kitchen paper – otherwise they will spit everywhere.
• Allow up to 10 minutes to brown each side
• Prep celery and apples – drizzle apples with freshly squeezed lemon juice.
• Prep stock: add the stock cube to a small pan with 300ml water. Put on heat No 2 and stir the occasional time until dissolved. Add the mustard and honey and stir through.
• Prep onions: preheat a heavy-based pan at heat No 2 and cook for at least 20 – 30 minutes (if using a thin based pan then cook using low heat only.
• When steaks are nicely browned add the apples and cook for several minutes, then add the celery and pour over the stock. Add the bay leaves and thyme.
• Cook on same heat (check after 10 and reduce heat if necessary) to reduce stock for up to 20 minutes. Please do check times for this as yours could reduce quicker. At the end of this cooking time the sauce should be syrupy, with the steaks movable around the pan.
• Prep potatoes, cover with cold water and bring to a boil. How long they take will depend on their size.
• Turn steaks over, reduce heat to electric No 1, cover with a lid and allow to simmer for another 20 minutes. Do check half way through, and add a splash of water if necessary. It’s really not necessary to keep stirring this, or poking it for that matter. Leave well alone, apart from checking the occasional time for any signs of scorching.

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First base. Searing or browning the steaks on both sides for at least 10 – 15 minutes each side.

Adding the bay leaves, celery, honey, thyme, wholegrain mustard and water to the steaks. A lid is clamped on and I continue to pan-fry for at least another 20 minutes, checking on progress halfway through. Reduce heat if there are any signs of scorching.

Second base. This is halfway through cooking with the added ingredients.

Nearly third base. This is after a further 20 minutes of cooking time. Heat is then reduced to No 1 and a further 20 minutes or so is needed to fully cook the steaks. Keep an eye for any needed extra water, and do turn the steaks over halfway through.

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FOR THE CARAMELISED ONIONS

• Servings: 2
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INGREDIENTS:

• 1 x medium onion per person or about 200g (7.05 oz) per person, peeled, sliced in half lengthways then sliced crossways as thinly as possible
• oil
• splash x water
• about half teaspoon x light brown sugar – optional

INSTRUCTIONS:

These are the easiest to prep and cook. Simply slice the onion(s) in half, peel, slice off the top, rinse if necessary and then slice crossways. Add to a heavy- based pan with enough oil to cover the base of pan and fry them on heat No 3 for about 10 minutes (if using a thin based pan put on low heat only). I do stir these through occasionally. That way they will be evenly coated and caramelise beautifully. After 10 minutes I reduce heat to either No 2 or 1 and continue with prepping the potatoes. Do add a splash of water if the onions look too dry. To get them really nicely caramelised sprinkle over a little light brown sugar, adding a little more water and continue to pan-fry until needed.

NOTE: If the onions are ready before the steaks, take off heat, add a tsp of water to the pan and add a lid. This will help to loosen and incorporate all of the sticky, sweet gooiness at the base of pan and help to reduce them from drying out.

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FOR CREAMY MASHED POTATOES

• Servings: 2
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INGREDIENTS:

• approx 400g (14.1 oz) white potatoes (2 – 3 medium potatoes per person), well scrubbed and  any knobbly bits cut out
• large drizzle of single/light cream
• knob of butter – optional
• seasoning, both freshly ground sea salt and black pepper

Measurements within brackets above are approximate only.

INSTRUCTIONS:

Actually, I’ve been asked in the past by several people, ‘do you add milk?’ ‘How come your mash is so creamy?’ Tsk, tsk, like this Johnny’s gonna add milk. NO! Only single cream allowed in my mash!

Cover potatoes in a pan sufficiently with cold water, after scrubbing, etc. Bring to a boil, then lower heat to a broil – fast simmer. Check them after about 10 minutes, and if a fork pierces them easily they should be cooked. Times are approximate, though, as it’s according to how small the chunks are after being prepped. If they’re not soft enough cook for longer, then drain. Return to the pan, and to low heat to dry off. Then, drizzle over a little of the cream and add a dollop of butter if using. Mash until you get the consistency you require. I like them slightly lumpy!

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The photo above is at the stage where I’ve drizzled over some cream. Less is more at this point – better to add more during mashing. And yes, I keep the skins on, especially if they’re organic. Sacré bleu!

This is when it’s a good time to add a little seasoning. And a little butter. Although, with the latter I prefer to add the butter when everything is plated up. With a slight indent in their top, and butter added it just looks so good as the butter’s melting.

et voila!

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Gravy

• Servings: 2
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INSTRUCTIONS FOR THE GRAVY:

• Put a small saucepan on electric heat No 1 (out of 6), or lowest heat, with the flour and oil and butter, if using. Allow to melt and stir through. Continue to ‘cook out’ the flour for about 5 minutes, taking pan off heat if any bubbling occurs. Put back on heat and repeat the process. Do not allow the flour to burn.
• Pour any stock through a fine wire metal sieve into the roux or flour mixture. Before upping the heat make sure to stay with the pan at all times as this can form lumps, although it’s actually a lot easier to deal with than a normal roux of equal parts butter and flour.
• Up the heat to No 3 and stir continuously until the gravy thickens. Don’t worry if it’s not thick enough as some of the pulp left in the sieve can be rubbed through, not only to help flavour the gravy but to thicken it as well.
• Remove the bay leaves from the stock and set aside. Remove and discard the celery. With some of the remaining pulp in the sieve, and using a wooden spoon, rub it through into the gravy underneath. It’s not necessary to rub all of the pulp through as otherwise the gravy may taste overwhelmingly of apples. Taste the gravy after rubbing through a small amount, and keep doing that until the flavour needed is achieved. Add a little water if the gravy is too thick. And do add extra mustard and honey to personal taste. If necessary add up to half a veg stock cube for any needed extra flavour, making sure that has time to dissolve completely before serving. Season with both freshly ground sea salt and black pepper. Add a splash of single/light cream, which would help to lighten the colour of the gravy.

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