A FEW TIPS ON COOKING PORK STEAKS/CHOPS
Method
- Heat a large heavy based fry pan over medium-high heat
- Rub the steaks/chops lightly with oil and season well with salt and pepper
- Sear them in the hot pan, turning so they are browned on both sides
- Cook the steaks until they are golden (about 7 minutes - or 10 -12 min for chops) then turn over, and allow to go golden on the other side
- Deglaze the pan with ½ cup cider, white wine or water and allow to bubble away ensuring you stir through any bits from the bottom
- When the sauce has reduced and thickened naturally, remove the pork and finish the sauce with a couple of knobs of cold butter
- Remove from the heat and allow the butter to swirl through the sauce
- This will add a wonderful richness and gloss, and will slightly thicken the sauce
- Serve the pork along with your selection of vegetables and spoon over the sauce
Comments
Pork steaks usually come from the thicker part of the pig such as the shoulder. I like them as they are juicy, tender and give you many options for cooking.
In the winter time they team up beautifully with apples and pears or with quickly cooked cabbage and potatoes.
Thanks to Waitaki Bacon and Ham for providing the pork used in the demonstration.
If you would like to download a printable version of this recipe, please click here
