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.

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

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.

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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