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Herbed Pork Steaks with Honey-Mustard Sauce

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"Many Southerners much prefer a fatty, full-flavored, baked pork shoulder to a lean loin or rib roast, and when I buy a large shoulder (or Boston butt) to simply bake or cook slowly on the grill for chopped barbecue, I might well first cut off a couple of steaks for another occasion, season them well, and serve them with this delectable honey-mustard sauce. Feel free to experiment with the herb rub, and check the steaks after about an hour of cooking to see if they're already fork-tender."

List of Ingredients

â—¦ ¼ teaspoon powdered sage
â—¦ ¼ teaspoon dried rosemary, crumbled
â—¦ ½ garlic clove, minced
â—¦ Salt and freshly ground black pepper to taste
â—¦ 2 pork blade steaks, about ¾ inch thick
â—¦ 2 tablespoons peanut oil
â—¦ ½ cup dry white wine
â—¦ 1 tablespoon Dijon mustard
â—¦ 2 tablespoons honey


Recipe

In a small bowl, combine the sage, rosemary, garlic, and salt and pepper and mix till well blended. Rub the mixture into the steaks, place the steaks on a large plate, cover with plastic wrap, and let stand for about 30 minutes.

In a large, heavy skillet, heat the oil over moderate heat, add the steaks, brown on both sides, and return the steaks to the plate. Add the wine and mustard to the skillet and whisk with a fork till well incorporated, scraping up any browned bits in the pan. Add the honey and stir till well blended. Return the steaks to the skillet and spoon the sauce over the tops. Reduce the heat to low, cover, and simmer till tender, 1 ¼ to 1 ½ hours, adding a little more wine if necessary.

Cut the steaks in half and serve hot with a little more sauce spooned over the tops.

Makes 4 servings