Pork Steaks with
Red Wine and Balsamic Vinegar Sauce
Pork steaks sautéed, then braised in a red wine sauce, bring the aromas of a Paris bistro to your kitchen. Serve with Sour Cream Smashed Potatoes and a green salad dressed with a sweet vinaigrette.
4 pork blade steaks, 3/4 to 1-inch thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil
1/2 cup chicken broth
1/2 cup dry red wine
2 tablespoons balsamic vinegar
2 teaspoons brown sugar, packed
- Season steaks with salt and pepper and brown in olive oil in medium-hot skillet, about 1 1/2 to 2 minutes per side. Remove steaks from skillet, reserve.
- Stir in remaining ingredients; cook and stir to remove any brown bits from bottom of skillet. Bring to a boil, return steaks to pan, cover, reduce to a simmer and cook for 20 minutes.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.