Somerset Pork - cooking recipe

Ingredients

4 trimmed pork lion steaks
1 large onion
Handful of mushrooms
Fresh thyme
1clove garlic
1/2 pint of veg stock
1medium cooking apple
2 medium eating apples
Cider -alcoholic (optional)
Pinch of dryed sage
1 dried bay leaf
Potatoes for mashing /creamed
50 ml double cream / creme freche

Preparation

Roughly chop onion, garlic and mushrooms and lightly fry in a little oil until soft but not coloured. 10 mins.
Add half stock, cider and chopped thyme, along with bay leaf and pinch of sage.
Peel and thickly slice all apples and place in pot.
Place on low simmer in a medium
pot. coking will breakdown after 10 mins but eating should stay just soft.
In a new pan on a medium heat with a little oil, fry the pork steaks to get some colour. Season with salt and pepper to taste. 6 mins.

Transfer pork steaks to other pot and light simmer for 20 mins. Sauce should be reduced by half.

Make sure pork is cooked through, then take off heat for a minute or two. Stir in cream to taste.

Serve with mashed /creamed potatoes. Or try egg noodles or yor favourite pasta.