Pork loin steaks with mustard and butter sauce
Tonight's dinner was quick and easy, and came out well enough that I thought it was worth sharing. As usual, quantities and cooking times are after-the-fact estimates. Also, please be sure to cook your pork thoroughly and please taste the sauce throughout so you can adjust to your preferences. If anyone is interested, I served this with a small side of tomato with balsamic and fresh parsley (pictured above) and roast cauliflower (not in the picture).
Pork loin steaks with mustard and butter sauce
Tonight's dinner was quick and easy, and came out well enough that I thought it was worth sharing. As usual, quantities and cooking times are after-the-fact estimates. Also, please be sure to cook your pork thoroughly and please taste the sauce throughout so you can adjust to your preferences. If anyone is interested, I served this with a small side of tomato with balsamic and fresh parsley (pictured above) and roast cauliflower (not in the picture).
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.
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