Nigel Slater’s recipe for pork steaks with chestnuts, sauerkraut and apple

A juicy, flavoursome meaty dish with a sweet and sour twist

Season 2 x 150-200g pork steaks with a little salt. Slice a couple of small, sweet apples into thick segments and remove the cores. Finely chop 2 tsp of rosemary needles.

Melt 30g of butter in a shallow pan over a moderate heat, then add 1 tbsp of olive oil. As the butter starts to froth, add the pork steaks and cook for 5 or 6 minutes on each side until the fat is golden. Lift out and keep warm.

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