John Myers
Pork Steaks in Cider Sauce >>
The perfect pork steaks in cider sauce >> recipe with a picture and simple step-by-step instructions.
- 2 Discs Peeled roast – loosened pork chop
- Salt and pepper
- 1 tbsp Flour
- 1 Shallot
- 1 tbsp Olive oil
- 20 g Saffron butter
- 200 ml Tart cider
- 1 tsp Balsamic vinegar
- 2 leaves Sage
- 1 tsp Food starch
- Coarse pepper
Riesling carrots
- 2 Carrots
- 75 ml Riesling dry
- 2 Branches Thyme
- I removed the fat layer from the pork steaks, but it doesn’t have to be. Then wash and pat dry. Finely dice shallots. Salt and pepper the steaks on both sides and toss in the flour. Knock off excess flour.
- Clean and wash the carrots and cut into sticks. Steam with the Riesling and the thyme sprigs so that the carrots still bite. Heat the oil and saffron butter and fry the steaks for about 3 minutes on each side. Take out and let rest wrapped in silver foil.
- Sauté shallots in the frying fat. Deglaze with the cider and add the finely chopped sage leaves. Mix the starch with a little water and add to the sauce. Now simmer for about 5 minutes until the sauce is slightly creamy. Season with salt, pepper and the balsamic vinegar.
- Arrange the pork steaks with the carrots and the sauce on plates. Serve with pasta or potato crowns. Finally, sprinkle with some coarsely ground black pepper.
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