Step-by-Step Guide to Prepare Favorite Pork loin steaks with mustard and butter sauce

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The ingredients needed to make Pork loin steaks with mustard and butter sauce:

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

Then I poured off the marinade & mixed in the butter & brought it to a boil & then basted the pork steaks as recipe suggests. I fixed them in the broiler & they were. 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.

Instructions to make Pork loin steaks with mustard and butter sauce:

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.

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. Pat the pork loin steaks dry. Tip: this helps the steaks to colour and caramelise.

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