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
- 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
- Add onions to pan and sauté, stirring,
until tender, 5 to 6 minutes.
- 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.
- 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.
- 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.
Recipe provided courtesy of Pork, Be Inspired®.
Rate and submit your comments
about this recipe below.