Sautéed Apples and Pork with Mustard Sauce
Makes: 6 servings


  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 lean boneless pork steaks (3 ounces each)
  • 3 tablespoons butter or margarine
  • 2 tablespoons vegetable oil
  • 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 prepared mustard
  • 1/4 teaspoon dried thyme leaves

Preparation Instructions

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.

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