Pork Loin Steaks with Sweet Apple and Crispy Sage

A nice little recipe idea for pork loin steaks is to simply pan fry them with sage, apples, onions, honey & mustard. It's so easy and the flavour combination is immense served up with some mashed potato and green vegetables. Fresh sage is best but dried sage works just fine.

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This dish is actually quite low in fat if you trim all visible fat off the pork before cooking. It's a tasty and inexpensive family meal you can make with a packet of pork loin steaks and a few basic store ingredients. An alternative is to add the peeled and diced apples to the potatoes to make potato & apple mash.

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Pork Loin Steaks with Sweet Apple and Crispy Sage

  • Prep Time: 10 minutes

  • Cooking Time: 20-26 minutes

  • Serves: 4 adults


  • 2 tbsp sunflower oil

  • 8 x small pork loin steaks

  • 1 large onion, peeled and thinly sliced

  • 8 fresh sage leaves, finely chopped (or 1 tsp dried sage)

  • 2 desert apples, sliced into wedges

  • Approx. 4 tbsp stock / cider / natural apple juice

  • 1-2 tbsp whole grain mustard (or mustard of your choice)

  • 2 tablespoons honey

  • Salt & pepper to taste


  1. Heat 1 tbsp of the oil in your largest frying pan and fry the pork loin steaks (in batches if necessary) for around 4 minutes per side (depending on thickness) until cooked through. Remove from the pan, cover and keep warm. Season the pork to taste. Alternatively you could grill the pork chops while cooking the onions and apples.

  2. Add the remaining oil to the pan and fry the onion and sage for around 4 minutes until soft. Add the apple wedges and and cook for a further 5 minutes until soft.

  3. Add the stock, cider or juice right at the end of cooking the apples, along with the mustard and honey. Let the mixture bubble for around 30 seconds before switching off the heat. Season to taste.

  4. Arrange the pork loin steaks on a serving platter or directly onto plates. Spoon over the onions, apples and sauce. Serve with mashed potatoes and green vegetables if you like.