Pork Steaks with Mustard, Sage & White Wine

Something I often fall back on is this simple recipe for the perfect sauce to accompany pork or chicken. I’ll often make it differently, adding what I have in the fridge at the time, mixing herbs and other ingredients to suit. This time, I made with pork and sage a perfect marriage. It’s easy and quick, which is occasionally just what I want. It’s delicious too by the way.

INGREDIENTS: SERVES 2
4 small pork steaks (you can use chops, loin, escallop etc).
4 tablespoons olive oil
1 tablespoon unsalted butter
1 shallot (finely chopped)
2 cloves garlic (finely sliced)
7-8 fresh sage leaves
2 anchovies (mashed)
2 heaped teaspoons Dijon mustard
3/4 cup white wine
salt & pepper

DIRECTIONS:
Season the pork steaks with salt & pepper. Heat 2 tablespoons of the oil in a frying pan until hot. Cook the pork until just cooked (4 minutes per side – depending on thickness). Remove from the pan onto a plate. Tip out the oil from the pan then replace with the remaining oil and butter. Add the shallot, garlic and sage and stir fry for 1 minute before adding the anchovy and mustard. Stir this briefly to combine everything then pour in the wine. Let this sizzle and reduce for about 1 minute before pouring in 1/2 cup water. Shake the pan or stir to combine and let this reduce for a further 1 minute. Return the pork to the pan along with any juices that have accumulated. Spoon the sauce over the steaks then serve.

SERVING:
It was end of the week food so there were only potatoes in my kitchen. So, I ate mine with mashed potatoes and it was rather lovely and satisfying. I dare say an appearance by some vegetables would have been even lovelier.

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