Pork Neck Steaks with Creamy Apple and Onion Sauce

Juicy pork neck steaks served with a rich, creamy apple and onion sauce, fluffy pressed potatoes, pickled cucumber, and lingonberries. Slowly caramelized onions, lightly browned apples, Dijon mustard, thyme, and a touch of soy sauce give the sauce extra depth and a well-balanced flavor.

Serves: 2
Preparation time: 15 minutes
Cooking time: 35–45 minutes

Equipment

• Frying Pan
• Cutting board
• Cast Iron Serving Pan

Ingredients

Pork Neck Steaks

• 400–420 g pork neck, cut into 2–3 steaks, approximately 2–2.5 cm thick

• ½ tsp salt

• ¼ tsp freshly ground black pepper

• 1 tbsp neutral cooking oil

• 1 tsp butter

• 1 small sprig fresh thyme, or ¼ tsp dried thyme

Creamy Apple and Onion Sauce

• 1 large yellow onion, approximately 150 g

• 1 medium-sized tart apple, approximately 150 g

• 1 garlic clove, finely chopped

• 1 tbsp butter

• 1 tbsp all-purpose flour

• 250 ml water

• ½ chicken stock cube (based on a stock cube intended for 500 ml water)

• 150 ml heavy cream

• 2 tsp Dijon mustard

• 1 tsp soy sauce, preferably reduced-sodium

• 1–2 tsp apple cider vinegar, to taste

• ½ tsp dried thyme, or 1 tsp fresh thyme leaves

• Freshly ground black pepper, to taste

• Salt, if needed

• Optional: 1 tsp Worcestershire sauce for additional depth

Pressed Potatoes

• 500–600 g floury potatoes

• 25 g butter, optional

• 2–3 tbsp warm milk, or more as needed, optional

• Salt, to taste

• White pepper, optional

To Serve

• Pickled cucumber

• Rårörda lingon (Swedish stirred lingonberries)

Instructions

1. Brown the Pork

Season the pork steaks with salt and black pepper. Heat the oil in a frying pan over medium-high heat and brown the steaks on both sides, approximately 2–3 minutes per side, depending on thickness.

Transfer the pork to a plate. It will finish cooking in the sauce later.

2. Build Flavor in the Onion and Apple

Reduce the heat to medium-low and add the butter to the same pan.

Add the onion and cook slowly for 8–10 minutes, stirring occasionally, until soft and golden. Add the diced apple and cook for another 3–4 minutes until lightly browned.

Add the garlic and thyme and cook for another 30 seconds.

3. Make the Sauce

Sprinkle the flour over the onion and apple mixture. Stir continuously for about 1 minute.

Gradually add 250 ml water, scraping up the browned bits from the bottom of the pan. Crumble in ½ chicken stock cube (intended for 500 ml water) and stir until dissolved.

Simmer for 3–5 minutes. Stir in the cream, Dijon mustard, soy sauce and Worcestershire sauce. Simmer gently for another 5 minutes.

Add 1 tsp apple cider vinegar and some black pepper.

4. Prepare the Potatoes While the Sauce Simmeres

While the sauce is simmering, peel and cut the potatoes into evenly sized pieces. Boil in salted water until tender, usually 15–20 minutes.

Drain thoroughly and let the potatoes steam dry briefly. Press through a potato ricer or mash gently. Fold in the butter and enough warm milk to achieve a fluffy consistency. Season with salt and pepper.

Keep covered until serving.

5. Adjust the Sauce Before Adding the Pork

Taste the sauce after it has simmered. It should have a noticeable savory flavor, balanced by the sweetness of the onion and apple and the richness of the cream.

If the flavor is too weak, dissolve some of the additional stock cube in 1–2 tbsp hot water. Add it gradually, tasting after each addition. You may need more than a small pinch, but avoid adding the entire remaining ½ cube automatically, as stock cubes vary in saltiness.

If the sauce becomes too thin, simmer it uncovered until it thickens. If it is already thick enough, add only as much liquid as necessary to dissolve the stock.

Do not rely on the pork to improve the sauce's flavor. The sauce should taste well-seasoned before the pork goes back in.

6. Finish Cooking the Pork

Return the pork and any juices from the plate to the sauce. Simmer gently until the pork is cooked through, turning the steaks once if needed. Check the internal temperature rather than relying only on cooking time.

Remove the pork briefly if the sauce needs further reduction.

7. Final Taste and Serve

Taste the sauce again after the pork has finished cooking. If it still tastes weak, adjust with a little more dissolved stock, Dijon mustard, Worcestershire sauce or black pepper, as appropriate. Add vinegar a few drops at a time if the sauce needs more brightness.

If the sauce is too thin, reduce it uncovered. For extra richness, stir in a small piece of cold butter just before serving.

Serve immediately with the pressed potatoes, pickled cucumber and rårörda lingon.

Serving

Arrange the pressed potatoes and pork steaks on warm plates. Spoon the creamy apple and onion sauce generously over the pork.

Serve with pickled cucumber and rårörda lingon. The acidity of the cucumber and lingonberries balances the rich sauce, while the pressed potatoes absorb its flavors beautifully.

Tips for the Best Results

• Take your time with the onions. Slowly cooking them until golden is one of the most effective ways to improve the sauce.

• Brown the apples lightly. This develops their flavor without making the sauce overly sweet.

• Season the sauce before adding the pork back. It should have a pronounced flavor before the meat juices are added.

• Avoid overcooking the pork. Thicker steaks may need a little longer, but check their internal temperature rather than relying only on time.

• Balance the sauce at the end. A little apple cider vinegar adds freshness, while Dijon mustard and soy sauce provide depth.

• For a richer finish, whisk a small amount of cold butter into the sauce off the heat immediately before serving.