Choose almost-ripe, but still-firm pears for this braised skillet dish. Serve the pan sauce with steaks, accompanied with red cabbage slaw and buttered rye bread.

Pork Steaks Braised in Red Wine with Pears

4 pork steaks, about 1-inch thick
1 red onion, diced
2 firm-ripe pears, cored, peeled and each sliced into 8 wedges
1 cup chicken broth
1 cup dry red wine
1 teaspoon ground cinnamon
1 bay leaf
1 teaspoon dried thyme
2 tablespoons country-style mustard
2 tablespoons butter

1. Season pork steaks with salt and pepper. In large heavy skillet heat oil over medium-high heat; brown pork steaks on both sides, about 7 to 8 minutes. Remove and keep warm.
2. Add onions to pan and sauté, stirring, until tender, 5 to 6 minutes.
3. Add pears, sauté, stirring frequently, until browned, about 4 to 5 minutes. Add broth and wine and bring to a simmer, stirring to remove brown bits from bottom of pan.
4. Return pork to pan, add cinnamon, bay leaf and thyme. Reduce heat to low, simmer, partly covered, for 20 minutes, until pork and pears are tender.
5. Remove steaks, pear and onion to platter; skim any fat from surface of liquid in pan. Increase heat and cook liquid to reduce, stirring occasionally, until it begins to thicken; whisk in mustard, then whisk in butter, a little at a time.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.