Pork Steak in Wine Sauce
Indulge in the rich, savory flavors of Pork Steak in Wine Sauce, a dish that combines tender, golden-seared pork with a luxurious red wine reduction. Infused with the earthy aroma of fresh rosemary and thyme, this recipe is elevated by caramelized garlic, sautéed shallots, and a touch of beef stock for added depth. The silky, restaurant-quality sauce clings to each bite, making it an impressive yet approachable main course for any occasion. Ready in under an hour, this one-pan recipe is perfect for serving with creamy mashed potatoes, roasted vegetables, or crispy baguette slices to soak up every last drop of the bold, velvety sauce. Ideal for dinner parties or a weeknight indulgence, this Pork Steak in Wine Sauce will transform your meal into an unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces pork steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 2 pieces shallots, finely chopped
- 1 cup dry red wine
- 1 cup beef stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tablespoon all-purpose flour
Instructions
Season the pork steaks with salt and black pepper on both sides. Let them rest at room temperature for 10 minutes.
In a large skillet, heat olive oil over medium-high heat. Add the pork steaks and sear for 3-4 minutes on each side until they develop a golden-brown crust. Remove the pork steaks from the skillet and set aside.
Reduce the heat to medium and add butter to the skillet. Once melted, add the minced garlic and chopped shallots. Sauté for 2-3 minutes until fragrant and softened.
Sprinkle the flour over the garlic and shallots and stir for 1 minute to incorporate. Slowly pour in the red wine, stirring constantly to deglaze the pan and dissolve any browned bits from the bottom.
Add the beef stock, rosemary, and thyme to the skillet. Bring the sauce to a simmer and allow it to reduce slightly, about 5-7 minutes.
Return the pork steaks to the skillet, nestling them into the sauce. Spoon some of the sauce over the steaks.
Cover the skillet with a lid and let the pork cook over low heat for 10-12 minutes, or until the internal temperature of the steaks reaches 145°F (63°C).
Remove the rosemary and thyme sprigs from the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the pork steaks hot, generously spooning the wine sauce over the top. Pair with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.2 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
