Pork steaks with mustard and rosemary sauce.
Busy night and dinner had to be a quick affaire last night. I always have meats in my freezer so the choice was easy to make. Pork steaks was what we wanted. There are so many recipes for pork with mustard sauce, one of our favorite, so here is my version. By deglazing the skillet with water it made it a lighter sauce.
The whole dinner took about 35 minutes from beginning to end. Make sure you start the potatoes first as they take the longest to cook. They can be made ahead and keep them warm and to avoid drying out, add a bit of butter and the remaining cream. Fluff and mix them well prior to serving.
I used rosemary as it was the only fresh herbs I had on hand. Tarragon is a great replacement.
Last night, March 21, 2016, dinner:
PORK STEAK WITH MUSTARD AND ROSEMARY SAUCE
4 bone in pork steaks, about 6 oz. each
2 tablespoons olive oil
2 tablespoons unsalted butter
1/3 cup light cream
1 teaspoon whole grain mustard
2 rosemary springs
Salt and black pepper
Heat oven at 275°. Warm the olive oil in a skillet over medium heat.
Add the pork steaks and fry 4 to 5 minutes on each side until golden brown, adding the butter when you turn them over.
Remove the pork steaks from the pan and keep them warm in the oven.
Add 4 tablespoons of water to the skillet and deglaze. Bring to a simmer over low heat and slowly stir in the cream and mustard. Add the rosemary and season with salt and pepper.
Remove the pork steaks from the oven and place on plates. Add any juices to the sauce and stir well. Pour sauce over pork steaks and serve immediately.
Creamed mashed potatoes with garlic and chives
2 medium Russet potatoes peeled and cut into equal chunks
½ cup milk
½ cup heavy cream
2 garlic cloves, sliced
Salt and pepper
2 -3 tablespoon unsalted butter
1 tablespoon finely chopped chives
Place the potatoes into a pan filled with water and add salt. Bring to a boil and cook the potatoes until tender when inserting a knife in the middle of the chunks.
Drain them and place them back into the cooking pan over a very low flame to dry out any water remaining from the potatoes.
While the potatoes boil, pour the milk, heavy cream and garlic into a saucepan and bring to a gentle boil.
When the potatoes are dry out, a few minutes, add salt and pepper and mash all chunks.
Remove from the heat and pour half the cream over the potatoes, add the butter and chives.
Mix well, then add the rest of the liquid, little by little. Serve immediately.