Pork Steaks Braised in Red Wine with Pears
Choose almost-ripe, but still-firm pears for this quick-braised skillet dish. Serve the pan sauce with steaks, accompanied with red cabbage slaw and buttered rye bread.
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 (Dijon-style or brown 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.