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Cheese-Glazed Autumn Pork

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“This is a very "autumn-y" recipe, which smells a bit like apple pie when it's cooking. The long marinading time is definitely worth it and the wine can of course be replaced with Cider or apple juice. Valentines Pork steaks are double pork chops that make a Heart shape - very romantic! Any boneless Pork steak can be used instead though.”
48hrs 25mins

Ingredients Nutrition


  1. Place the Pork steaks in a non-metallic bowl and pour over the wine. Cover and leave to marinade in the fridge for up to 48 hours, turning once or twice.
  2. Mix the flour with the mixed spice and black pepper. Remove the pork from the wine, reserving the marinade and dip in the flour to coat on all sides, including the edge. Shake off excess flour.
  3. Heat half the butter with the oil in a large frying pan (skillet?).
  4. Fry the pork steaks over a medium high heat, pressing the meat down with a spatula. Make sure the fat edge is also fryed too. The pork should be browned on all sides, but not cooked through.
  5. Layer the sliced apples in a casserole dish large enough to lay the pork steaks side by side. Dot the surface with the remaining butter. Place pork steaks on top of the apples, and top with the grated cheese. Pour the reserved wine marinade over the pork. Cover with a lid and bake at 160C for approx 1 hour.

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