Pork Steak In Wine Sauce Recipes

PORK TENDERLOIN WITH WINE SAUCE

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

PAN SEARED PORK CHOPS IN WHITE WINE SAUCE

Steps:

• Season the pork chops with the seasoned salt, garlic powder, and pepper.
• Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
• Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
• Transfer the seared pork chops to a plate or bowl while you sear the others.
• After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
• Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
• Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
• Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!

PORK STEAKS WITH SPECIAL SAUCE

Steps:

• Season the pork steaks with salt, chopped garlic, sweet red pepper paste, nutmeg, white wine, bay leaf and pepper. Let marinate for 30 minutes.
• Heat over medium-low heat a frying pan with olive oil and margarine. When the margarine starts to melt, add the pork steaks and the marinade and fry them over low heat about 10 to 12 minutes.
• Turn off the heat and serve the pork steaks with rice.

PAN SAUCE FOR CHICKEN, PORK, OR STEAK

Steps:

• Gather the ingredients.
• Remove the chicken, pork chops, or steak from the pan and let them rest on a plate or platter covered with foil in a warm spot. Pour off most of the fat from the pan, careful to leave the meat juices. You want a little bit of fat left in the pan.
• Add the chopped shallots to the pan and sauté over medium-high heat until they turn slightly translucent.
• Add the wine and scrape all the little toasty bits away from the bottom of the pan with your wooden spoon.
• Cook for about three minutes or until the wine has reduced by about half.
• Remove from the heat and stir in the mustard and chopped parsley.
• Whisk in the butter one tablespoon at a time. Season to taste with salt and pepper.
• Return the meat to the pan to warm through in the sauce before serving.

PORK IN WINE SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
• Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.

PORK STEAK IN WINE SAUCE

Steps:

• Heat oil in large skillet. Brown pork on both sides.
• Remove meat from skillet.
• Add onions and mushrooms to skillet. Cook until onion and mushrooms are tender but not browned.
• Add pork back to skillet.
• Pour wine over pork; cover tightly and simmer 1 hour or until pork steaks are tender.
• Garnish with parsley.

PORK STEAK WITH PAPRIKA SAUCE

Steps:

• Place pork steak between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness. Pat dry with a paper towel.
• Mix flour, paprika, salt, and ground black pepper on a plate. Measure out 1 tablespoon of the mixture and set aside. Dredge pork in remaining mixture, coating both sides.
• Melt butter in a large nonstick skillet over medium heat. Add pork; cook until browned, about 3 minutes per side. Transfer to a plate. Add tomatoes to the skillet; cook and stir until softened, about 3 minutes.
• Dissolve beef bouillon cube in 1/2 cup water in a small bowl. Stir into the tomatoes. Cook, covered, until sauce thickens, 2 to 3 minutes. Return pork steak to the skillet. Reduce heat and simmer until pork is tender and reaches an internal temperature of 145 degrees F (63 degrees C), about 15 minutes. Transfer to a serving dish.
• Mix reserved 1 tablespoon flour mixture with remaining 1/4 cup water in a small bowl. Stir into the sauce in the skillet. Cook and stir until thickened, about 4 minutes. Pour sauce over pork and garnish with parsley.