Serves: 4
Total Calories: 273

1/2 cup plus 1 tablespoon flour, unsifted, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
4 (3-ounce) boneless, lean pork steaks
3 tablespoons butter or margarine, divided
2 tablespoons vegetable oil
2 Granny Smith apples, peeled, cored, sliced
2 tablespoons minced onions
1 cup apple juice
1/2 cup dry white wine
1/2 cup plain yogurt
2 tablespoons Dijon style mustard
1/4 teaspoon dried thyme leaves

In pie plate or shallow dish, combine 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix well. Dredge pork steaks in flour mixture to coat lightly. In large skillet, heat 2 tablespoons butter and the oil over medium heat; add pork and cook until brown on both sides and juices run clear. Remove pork to heated platter and reserve.

Add remaining butter to skillet, sauté apples and onions until both are tender. Remove to platter with pork. Add apple juice and wine to skillet; simmer 5 minutes. Combine yogurt, mustard, thyme, and remaining flour, salt and pepper; stir into juice mixture. Simmer 5 minutes, stirring until smooth. Spoon sauce over pork steaks and apples and serve.


Fun Fact: Cape Flattery on Washington’s Olympic Peninsula is the northwestern most point in the contiguous United States. Neah Bay, Washington, is the closest town to the cape.

Nutritional Facts:

Serves: 4
Total Calories: 273
Calories from Fat: 135

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