1/2 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 lean boneless pork steaks (3 ounces each)
3 tablespoons butter or margarine
2 tablespoons vegetable oil
2 Jonagold or Golden Delicious apples, peeled, cored and sliced
2 tablespoons minced onion
1 cup apple juice
1/2 cup dry white wine
1/2 cup plain low-fat yogurt
2 tablespoons Dijon-style prepared mustard
1/4 teaspoon dried thyme leaves, 3/4 teaspoon fresh thyme leaves


1. In pie plate or shallow dish, combine 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Dredge pork steaks in flour mixture to coat all sides 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 steaks to heated platter and reserve.
2. Add remaining tablespoon butter to skillet; saute apples and onions until both are tender. Remove apples to platter with pork. Add apple juice and wine to skillet; simmer 5 minutes.
3. In a bowl, combine yogurt, mustard, thyme and remaining tablespoon flour and 1/4 teaspoon salt; stir into apple juice mixture. Simmer 5 minutes, stirring until smooth. Spoon sauce over pork steaks and apples and serve.

Pork has a great affinity for fruits and spice; this dish incorporates both.

Sauteed Apples and Pork with Mustard Sauce
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