Sear the Pork Steaks
Heat 1 tbsp sunflower oil in a large non-stick frying pan over medium-high heat. Pat pork steaks dry, season with salt and pepper, and sear 5 minutes per side until lightly browned. Transfer to a plate (they’ll finish in the sauce).
Tip: Keep the surface dry for better browning; don’t overcrowd the pan.

Soften the Shallots
Reduce heat to medium. Add shallots (250 g) and cook ~5 minutes, stirring occasionally, until starting to color and turn translucent.
Tip: If the pan looks dry, add 1–2 tsp oil. Leave the browned bits (fond) on the pan—flavor gold.

Build the Apple–Sage–Cider Base
Stir in apple slices and 2 tbsp chopped fresh sage; season to taste. Pour in 300 ml dry cider, scraping up the fond. Return pork and any resting juices to the pan. Simmer gently 25 minutes over medium-low, turning pork once or twice, until the juices reduce to a glossy, syrupy glaze and the pork is cooked through.
Tip: Keep a gentle simmer (small bubbles) so the sauce reduces without over-evaporating.

Rest & Serve
Taste and adjust seasoning. Rest 2–3 minutes off heat so the glaze clings. Serve with sautéed potatoes or mash and green veg; spoon plenty of apple-shallot-cider glaze over each steak.
Tip: Finish with fresh sage ribbons and a crack of black pepper.