| 1. |
Heat the oil in a large heavy-based saucepan. |
| 2. |
Cook the onion and garlic for 10 minutes over low heat, stirring often, until softened and golden brown. |
| 3. |
Add the sugar and apple and cook, stirring regularly, until the apple begins to brown. Remove the apple and onion from the pan. |
| 4. |
Reheat the pan and lightly brown the pork steaks, two at a time, then return them all to the pan. |
| 5. |
Add the brandy and stir until it has nearly all evaporated. Add the mustard and stock. |
| 6. |
Simmer over low heat, covered, for 15 minutes. |
| 7. |
Return the apple to the pan with the prunes and cream and simmer for 10 minutes, or until pork is tender. |
| 8. |
Season to taste before serving. |
