Ready in 35 minutes
4 servings

Heat a large stainless-steel saute pan. Heat:

2 tablespoons olive oil

Meanwhile, season:

4 slices pork steaks

with:

rock salt
freshly-cracked black peppercorn

brush with:

Dijon Mustard

Over medium-high heat, brown pork steaks on both sides. Remove from pan. Set aside covered.
Remove excess oil from pan if necessary. Over medium heat, saute:

2 shallots, chopped
2 cloves garlic, chopped

Continue cooking for a minute or until soft. De-glaze with:

1/4 cup dry white wine

Simmer on low heat until reduced to half. Pour in:

1 cup chicken stock
1 sprig fresh Rosemary
1 piece fresh sage leaf

Simmer for another minute. Put back pork steaks. Bring to a quick boil and immediately reduce heat to simmer. Cover. Continue to cook for 20 minutes, constantly basting meat
with its liquid. Add:

2 tablespoons Madeira wine

Simmer for 1 more minute. Remove the herbs. If desired, thicken with:

1 tablespoon cornstarch
1 tablespoon chicken stock or water

Gently stir liquid unitl desired consistency is achieved. Adjust seasonings according to
taste with:

fine salt
ground black pepper

If desired, monter with:

4 pices cold butter nuggets

Do not bring to boil anymore as butter might break, just cook for a minute or less until the butter has melted.

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This article was published on Tuesday 13 October 2009 à 10:31 am and is filed under Pork. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.