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Nigel Slater’s pork escalope with apples and walnuts recipe

The recipe

Lightly season 2 x 150g pork steaks. Cut a couple of small apples into thick segments, removing the cores as you go. Finely chop the needles from a bushy sprig of rosemary – you need a heaped teaspoon.

Warm 30g of butter in shallow pan and, as the butter starts to froth, add the apples, then the seasoned pork steaks and cook for 3 or 4 minutes until the meat is patchily golden on the underside. Turn over the meat and the apples, then add the rosemary and a handful of walnuts. Continue cooking for 4 or 5 minutes until the pork is nicely browned and the fat golden.

Remove the pork and apples from the pan and keep warm. Pour 150ml of cider into the pan and let it come almost to the boil, simmer and reduce slightly, all the while stirring the pan, dissolving any tasty caramelised juices from the pork into the cider. Season lightly then add a knob of butter and beat it into the pan juices.

Spoon the sauce over the pork and apples. Serves 2.

The trick

When the pork goes into the pan, leave it in place for several minutes without moving it. This will allow the meat to colour nicely. Turn the meat over only when the underside is properly coloured and the fat golden and translucent.

The twist

The marriage of pork and apple is a classic, but plums would work superbly here, too. A medium cider is my choice, nothing too sweet.


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