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Photo of Pork steaks with redcurrant sauce by WW

Pork steaks with redcurrant sauce

6 - 8
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Red currant sauce is the winner in this dish, with sweet and tangy flavours, unique citrus tones and a good source of Vitamin C.


Trimmed pork medallion steak

450 g, (buy 4 x 125g steaks)

Brown onion

1 small, finely chopped

Redcurrant jelly

2 tbs

Chicken stock

cup(s), (80ml)

Reduced fat oil spread

20 g

Apple, granny smith, unpeeled, fresh

1 large, finely chopped


1 clove(s), thinly sliced

Red cabbage

1 cup(s), (1/4 cabbage) coarsely shredded

Brown sugar

2 tsp

Red wine vinegar

1½ tbs

Fresh flat-leaf parsley

½ cup(s), chopped

Oil spray

1 x 3 second spray(s)


300 g, steamed

Baby potato

8 small, (chat), (320g)

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the pork for 4 minutes each side or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  2. Meanwhile, cook half the onion in the same pan, stirring, for 3 minutes or until softened. Add the redcurrant jelly and stock. Cook, stirring occasionally, for 3 minutes or until the sauce thickens slightly. Remove from heat. Cover to keep warm.
  3. Heat the spread in a medium non-stick frying pan over medium-high heat. Cook the apple, garlic and remaining onion, stirring, for 4 minutes or until the apple is golden and the onion is soft. Add the cabbage and cook, stirring, for 2 minutes or until cabbage starts to soften. Add the sugar and vinegar and cook, stirring, for 2 minutes or until the cabbage is tender. Stir through the parsley. Serve the cabbage with the pork and drizzle the sauce over the pork.


SERVING SUGGESTION: Roasted baby (chat) potatoes and steamed broccoli.