Pork steaks with redcurrant sauce

Instructions

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.