Pork Steaks with Mustard and Rosemary Sauce - Giangi's Kitchen

Recipes: Main Course

Giangi Kitchen Giangi

Pork Steaks with Mustard and Rosemary Sauce

Published on March 22, 2016 | Main Course

Introduction

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.


Bon Appetit!

Giangi

Last night, March 21, 2016, dinner:

Pork Steaks with Mustard and Rosemary Sauce
Creamed Mashed Potatoes with Chives
Roasted Asparagus
servings: 4 prep time: 15 minutes cook time: 15 minutes

Ingredients

Amount Item Add to Grocery List
4 6 ounces each bone in pork chops
2 tablespoons olive oil
1/3 cup heavy cream
1 teaspoon whole grain Dijon mustard
2 springs of fresh rosemary
salt and pepper

Preparation Instructions

  1. Heat oven at 275°. Warm the olive oil in a skillet over medium heat.

  2. Add the pork steaks and fry 4 to 5 minutes on each side until golden brown, adding the butter when you turn them over.

  3. Remove the pork steaks from the pan and keep them warm in the oven.

  4. 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.

  5. 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.

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