Preheat the oven to 225°C. Line a baking sheet with parchment paper.

Wash and chop the potatoes, then spread them on the baking sheet. Peel and finely chop the garlic and add it in. Season with oil, salt, black pepper and dried thyme. Roast in the oven for about 25 minutes.

Rinse the spinach in a colander under cold water and let it drain.

Peel and thinly slice the red onion into a large bowl. Finely chop the capers and add them in. Wash or peel the apples, dice them, and add to the bowl. Mix in oil, mustard, white wine vinegar, and sugar.

Pat the pork steaks dry with paper towels and flatten them slightly if desired. Season with salt and black pepper.

Heat a frying pan with some oil. Add the pork steaks to the pan. Fry for about 3–4 minutes per side. Cook in two batches if needed.

Combine the roasted potatoes and spinach in the bowl with the red onion and apples.

Serve the pork loin steaks with the warm potato salad.