Pork loin steak baked with mustard sauce

Ingredients for 2 servings:

• 4 pork steaks (from pork salmon), approx. 1cm thick
• 1 tomato(s), depending on size
• 1 gherkin(s), depending on size
• 2 slices of cheese (Gouda)
• 150 ml beef broth (instant)
• ½ cup crème fraîche or cream
• 1 tsp Dijon mustard
• salt and pepper
• Oil or clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the pork loin steaks, pat dry, and season with salt and pepper. Wash and slice the tomatoes. Slice the cucumbers. Halve the Gouda slices and remove the rind. Fry the pork loin steaks in a little oil or clarified butter for about 2 minutes on each side. Place in an ovenproof dish and top with tomatoes, cucumbers, and cheese. Bake in the preheated oven until the cheese has melted. Top heat or grill works best. While the steaks are in the oven, simmer the cooking juices with the stock, stir in the crème fraîche and mustard, and reduce slightly. You can also use cream instead of crème fraîche. Thicken slightly if necessary. Once the cheese has melted, remove the steaks and place them on plates. Add the meat juices to the sauce, season to taste, and add a little salt and pepper if necessary. Then spread the sauce around the steaks, ensuring they are covered in a bed of sauce. Place your desired side dishes on the plate and serve. This dish is delicious with fries, croquettes, or even a baked potato with herb quark.