Potato-Crusted Pork Steaks With Apples And Leeks - cooking recipe

Ingredients

600 g floury potatoes, peeled and coarsely grated
2 tsp grated horseradish
4 None pork steaks (each about 150g weight)
5 tbsp vegetable oil
750 g leeks, trimmed and sliced
400 g apples, halved, cored and sliced
1 tbsp fresh thyme leaves, plus extra sprigs, to garnish
1 tbsp flour
250 ml vegetable stock
200 ml double cream

Preparation

Drain the grated potatoes in a colander for 30 mins set over a bowl to remove any excess liquid. Discard the liquid and mix in the bowl the drained, grated potatoes with the horseradish then season well with salt and freshly ground black pepper. Cut each pork steak in half horizontally to make 8 very thin steaks. Press the potato mixture onto the pork steaks to coat both sides.
Heat 3 tbsp of the oil in a large heavy frying pan and pan fry the coated steaks in batches over medium heat for 4-5 mins on each side or until cooked through. Remove with a slotted spoon and keep warm in a low oven.
Wipe the pan clean with paper towel, then add the rest of the oil. Add the leeks and saute over medium heat for 5 mins, then stir in the apples and saute for another 2-3 mins. Stir in the thyme and flour and cook for 1 min. Gradually pour in the stock and cream and simmer, stirring for 5 mins until the sauce has thickened. Serve with the rosti-coated pork steaks garnished with fresh thyme.