A perfectly cooked pork steak with a savory sauce that will keep you coming back for more.
Busy night and dinner had to be a quick affair last night. I always have meats in my freezer so the choice was easy to make.
Pork steaks were 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.
Tarragon is a great replacement.
What to enjoy with your pork steaks with mustard rosemary sauce
Creamed Mashed Potatoes with Chives
Pork Steaks with Mustard and Rosemary Sauce
- 4 pork chops, 6 ounces each bone in
- 2 tablespoons olive oil
- ⅓ cup heavy cream
- 1 teaspoon whole grain Dijon mustard,
- 2 spring of fresh rosemary
- 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.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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