The Long Week and The Quick SupperOctober 18th, 2007
Pork Steaks with a Creamy White Wine and Mushroom Sauce
I started typing up a recipe for this but stopped as I’d feel rather hypocritical specifying amounts of ingredients when in reality I just sloshed in a bit of this and threw in a handful of that. So here is a guide.
Season your pork steaks (or chops) with salt and pepper and fry them in a little olive oil over a medium heat. As they start to cook throw in an onion, halved and sliced, and cook alongside the pork, stirring them round the pan every now and then to ensure they don’t burn. Turn the heat down a little if they start to cook too quickly.
When the pork is about halfway cooked add a handful or two of sliced mushrooms. When they are nicely cooked add a glass of white wine and turn the heat up to let it bubble. Then add about 200ml of double cream. Stir everything well and let it bubble and simmer until it thickens and the pork is cooked through.
If the pork cooks through before the sauce thickens, just remove it from the pan then re-add it afterwards to re-heat it.