Easiest Way to Prepare Super Quick Homemade Pork loin steaks with mustard and butter sauce

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pork loin steaks with mustard and butter sauce. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pork loin steaks with mustard and butter sauce is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Pork loin steaks with mustard and butter sauce is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have pork loin steaks with mustard and butter sauce using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pork loin steaks with mustard and butter sauce:

1. Prepare 2 pork loin steaks (about 200g each)
2. Prepare 1/2 cup chicken stock
3. Prepare 3 small shallots, thinly sliced
4. Get 1 tbs or so coarse mustard
5. Take 3-4 tbs unsalted butter
6. Prepare 2 sprigs fresh thyme
7. Take 1 tsp sugar (optional)
8. Take 1 tbs olive oil
9. Make ready To taste, salt and pepper

Steps to make Pork loin steaks with mustard and butter sauce:

1. Pat pork steaks dry, pound them thin, season with salt and pepper, and let sit for 10 minutes.
2. In a large saute pan, heat olive oil over medium heat.
3. Cook steaks until they have a nice sear and are done but still juicy, about 4 minutes or so on one side, then flip and cook for 2 1/2 or so on the other.
4. Remove from the pan and cover to keep warm. Wipe off excess grease, turn heat down to medium-low, then add 1/2 the butter, shallots, and thyme to the pan.
5. When the shallots are soft and brown, add the stock, mustard, and rest of the butter.
6. Lower heat and simmer until sauce reduces. Be sure to taste and adjust: add sugar and/or water if too salty or too sour. Can also add more butter or some cream if you want it thicker.
7. When the sauce is done, remove the cooked thyme sprigs, pour sauce into a separate bowl or over the pork, and serve.

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