Pan Roasted Pork Steaks with Apple/Muscadine/Grape Reduction



3 pork steaks
3 green apples
1/2 cup purple grapes
1/2 cup muscadine grapes
1 cup water
1/4 cup apple cider vinegar
1 tbsp kosher salt
1 tbsp Paleo Living pork seasoning
2 tsp black pepper
2 tsp smoked paprika


Take pork steaks and place in a deep dish and pour apple cider vingegar on top. Marninate for 3-4 hours.

Core apples and dice them. In an lightly oiled pan cook them on medium heat until soft. (An optinal ingredient; add 1 tbsp lemon juice and 2 tsp red wine vinegar to apples while cooking. Lightly sprinkle with salt.) Take grapes and muscadines and place them in a boiler with the 1 cup of water. Cook on high until skins break and it cooks down. It should take about 10 minutes. With a sieve, filter mixture to get pure juice. Add apples to same boiler and add juice. Cook down on medium-low heat until juice has reduced to about half, which is about 10 minutes. Keep on low until food is ready.

Take pork steaks and remove from vinegar. Salt evenly with salt, pepper, paprika, and Paleo pork seasoning.

Take a skillet and turn on medium-high heat and lightly season with olive oil. Sear each side of pork steaks for 5 minutes per side. Tip: Normally, 1 inch pork steaks have a line of fat on one side of them. Turn the pork steaks on its side to also sear the fat.

Place skillet into a preheated 400 degree oven for 15 minutes. Remove and let the pork steaks rest for 5 minutes.

Take reduced grape/apple mixture and place on top of pork steaks. Serve with any vegetables or cauliflower mash.Enjoy!