Choose almost-ripe, but still-firm pears
for this braised skillet dish. Serve 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 warm.
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.
Serves 4.
Wine suggestion: Pour the
same red used in the dish: A Merlot or a Cabernet Sauvignon.
