Recipe: Yummy Pork loin steaks with mustard and butter sauce

Pork loin steaks with mustard and butter sauce. Pork loin steak cooks quickly and is complemented by the rich sauce and contrasting sharpness of the apples. Add the remaining butter to the pan with the mustard, sherry, cream and seasoning. Stir until smooth, adding a little water if the sauce is a little too thick.

Ingredients for the Sauce: - QUEENSLAND BUTTER - CHE-VITAL QUESO DE BOLA - CHE-VITAL QUICKMELT CHEESE - Onions (sliced) - Garlic (sliced) - Carrots (diced) - Dried. Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really In the same skillet, cook broth and tarragon over high heat until reduced by half. You can cook Pork loin steaks with mustard and butter sauce using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pork loin steaks with mustard and butter sauce

1. It's 2 of pork loin steaks (about 200g each).
2. It's 1/2 cup of chicken stock.
3. Prepare 3 of small shallots, thinly sliced.
4. It's 1 tbs of or so coarse mustard.
5. You need 3-4 tbs of unsalted butter.
6. Prepare 2 sprigs of fresh thyme.
7. Prepare 1 tsp of sugar (optional).
8. It's 1 tbs of olive oil.
9. You need of To taste, salt and pepper.

Reduce heat; stir in cream and mustard. Easy Pork Chop Mustard Sauce: After cooking pork, add chicken broth to the skillet and scrape up Serve with creamy mustard sauce. Transfer pork to a plate and cover with aluminum foil while you This is a wonderful recipe. I sauteed some mushrooms in butter, garlic and salt and added them on top.

Pork loin steaks with mustard and butter sauce 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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