1 tablespoon cooking oil
1 large onion, thinly sliced
4 garlic cloves, thinly sliced
2 teaspoons brown sugar
2 green apples, remove seeds and cut into wedges
4 pork loin steaks
3 tablespoons cooking sherry
2 tablespoons seeded mustard
3/4 cup chicken stock
1/2 cup pitted prunes
1/2 cup half and half
Heat oil in large sauté pan. Cook the onion and garlic for 10 minutes over medium-low heat, stirring often, until softened and beginning to brown a little. Add sugar and apple and cook, stirring regularly, until the apple begins to brown. Remove the apple and onion mixture from the pan.
Heat the pan and lightly brown the pork steaks on both sides. Remove the pork from the pan. Add the sherry to the pan and stir until most of the liquid has evaporated. Add the mustard and stock and let return to a simmer. Add pork steaks and apple mixture back to the pan, cover with lid and simmer for 10 to 15 minutes until pork is cook through.
Add prunes and half and half. Bring to a simmer for 5 minutes. Season to taste before serving.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from 1000 Best Recipes cookbook
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