Take a large frying pan and heat oil.
Add the onion and garlic and lightly soften.
Add the pork steaks and cook on both sides until browned and season.
Add the wine, apple and ½ the sage.
Cover with a lid and simmer gently for about 20 minutes until the pork is tender and the sauce is slightly reduced
Take the lid off. Increase the heat and reduce slightly, then turn the heat off and stir through the crème fraiche.
Serve garnished with fried sage leaves and pasta tossed in sage-infused melted butter, or serve with mashed carrot and steamed green beans.