Pork loin steaks with mustard and butter sauce

Name: Pork loin steaks with mustard and butter sauce
Yield: 2 people
Cuisine: American
Ingredients: 2 pork loin steaks (about 200g each); 1/2 cup chicken stock; 3 small shallots, thinly sliced; 1 tbs or so coarse mustard; 3-4 tbs unsalted butter; 2 sprigs fresh thyme; 1 tsp sugar (optional); 1 tbs olive oil; To taste, salt and pepper

Jon @cook_23800007

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).

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Ingredients

2 people

2pork loin steaks (about 200g each)
1/2 cupchicken stock
3small shallots, thinly sliced
1 tbsor so coarse mustard
3-4 tbsunsalted butter
2 sprigsfresh thyme
1 tspsugar (optional)
1 tbsolive oil
To taste, salt and pepper

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Steps

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.