Pork Steak With Muscovado Apples And Blue Cheese Butter

1) Place butter, blue cheese, garlic, and parsley in a bowl and mix well to combine.

2) Place on a piece of parchment and roll into a log.

3) Twist the ends of the parchment to seal and wrap in plastic wrap.

4) Refrigerate or freeze until hardened.

5) Making the muscovado apples: Heat butter in a skillet until melted and bubbling.

6) Add apples and sugar and toss to coat.

7) Cook until apples are soft and sugar is caramelized.

8) Meanwhile, season pork steaks on each side with salt and pepper.

9) Heat a skillet with a couple of glugs canola oil.

10) Cook pork for about 5 minutes, or until the edges look toasted.

11) Flip, then cook for about 4 to 5 minutes more or until just done.

12) Top each pork steak with 2 to 3 apple wedges and a generous pat of blue cheese butter.

13) Serve remaining apple wedges on the side.

Chef's Note & Story

You will have some blue cheese butter left from this recipe. Use it to top steaks, risotto, or slip under the skin of a chicken before roasting. Freeze it if you won’t use it immediately.