1 / 2 kg of pig post
2 apples, peeled and cut into strips
1 tablespoon of fresh rosemary
2 cups of white wine
1 tablespoon of butter
1 cup of heavy cream
1 tablespoon of oil
2 teaspoons of lemon juice
1 teaspoon of cornstarch
Place the apples in a pan, add wine and rosemary, bring to boil.
Cook until apples are tender.
Strain and save the broth.
In a skillet, heat butter and oil and brown the post very well cut pork steak.
Add broth and simmer, covered, over medium heat until meat is tender.
Remove the steaks and set aside.
In the same skillet in which meat browned, add salt and pepper to taste and sweet cream.
Mix well and cook, stirring constantly until boiling.
Dissolve the cornstarch in the lemon juice, add to sauce, stirring constantly, bring to a boil again and season to taste.
Place meat on a serving platter, drizzle with sauce and garnish with sliced apples in slices and fresh rosemary.