Quick Pork Steak Madeira
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 the steaks 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. Add:
1/4 cup dry white wine
Simmer on low heat until reduced to half. Put in:
1 cup chicken stock
1 sprig fresh Rosemary
1 piece fresh sage leaf
Simmer for another minute. Return pork steaks into the pan. Bring to a quick boil and immediately reduce heat to simmer. Cover. Continue to cook over low heat 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 until desired consistency is achieved. Adjust seasonings according to taste with:
fine salt
ground black pepper
If desired, top with:
4 pieces 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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