Pork Loin Steaks With Mustard And Butter Sauce Recipe by Jon
Cooking Instructions 1 Pat pork steaks dry, pound them thin, season with salt and pepper, and let sit for 10 minutes. 2 In a large saute pan, heat olive oil over medium heat. 3 Cook steaks until they have a nice sear and are done but still juicy, about 4 minutes or so on one side, then flip and cook for 2 1/2 or so on the other. 4 Remove from the pan and cover to keep warm. Wipe off excess grease, turn heat down to medium-low, then add 1/2 the butter, shallots, and thyme to the pan. 5 When the shallots are soft and brown, add the stock, mustard, and rest of the butter. 6 Lower heat and simmer until sauce reduces. Be sure to taste and adjust: add sugar and/or water if too salty or too sour. Can also add more butter or some cream if you want it thicker. 7 When the sauce is done, remove the cooked thyme sprigs, pour sauce into a separate bowl or over the pork, and serve. 1 Pat pork steaks dry, pound them thin, season with salt and pepper, and let sit for 10 minutes. 1 Pat pork steaks dry, pound them thin, season with salt and pepper, and let sit for 10 minutes. 2 In a large saute pan, heat olive oil over medium heat. 2 In a large saute pan, heat olive oil over medium heat. 3 Cook steaks until they have a nice sear and are done but still juicy, about 4 minutes or so on one side, then flip and cook for 2 1/2 or so on the other. 3 Cook steaks until they have a nice sear and are done but still juicy, about 4 minutes or so on one side, then flip and cook for 2 1/2 or so on the other. 4 Remove from the pan and cover to keep warm. Wipe off excess grease, turn heat down to medium-low, then add 1/2 the butter, shallots, and thyme to the pan. 4 Remove from the pan and cover to keep warm. Wipe off excess grease, turn heat down to medium-low, then add 1/2 the butter, shallots, and thyme to the pan. 5 When the shallots are soft and brown, add the stock, mustard, and rest of the butter. 5 When the shallots are soft and brown, add the stock, mustard, and rest of the butter. 6 Lower heat and simmer until sauce reduces. Be sure to taste and adjust: add sugar and/or water if too salty or too sour. Can also add more butter or some cream if you want it thicker. 6 Lower heat and simmer until sauce reduces. Be sure to taste and adjust: add sugar and/or water if too salty or too sour. Can also add more butter or some cream if you want it thicker. 7 When the sauce is done, remove the cooked thyme sprigs, pour sauce into a separate bowl or over the pork, and serve. 7 When the sauce is done, remove the cooked thyme sprigs, pour sauce into a separate bowl or over the pork, and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Nashville Hot Chicken Nuggets Pav Bhaji Torta Eggplant con Chicken The Most Amazing Banana Cake Recipe Blackberry-balsamic roasted chicken breast 💜 Nashville Hot Chicken Nuggets Pav Bhaji Torta Eggplant con Chicken The Most Amazing Banana Cake Recipe Blackberry-balsamic roasted chicken breast 💜 Fried Chicken Cheesy White Sauce Pasta Chana Chaat Jowari khare Carrot chutney Carrot chutney Spicy pizza Sautéed mixed vegetables ADARAK wali Chai Guacamole Smoothie Fried Chicken Cheesy White Sauce Pasta Chana Chaat Jowari khare Carrot chutney Carrot chutney Spicy pizza Sautéed mixed vegetables ADARAK wali Chai Guacamole Smoothie