CREAMY PORK STEAKS


Ingredients:

1/2 (3 pc) kg MONTEREY PORK STEAKS, sliced in half
1/4 tsp iodized fine salt
1/4 tsp pepper
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp cooking oil
1 (60 g) pc onion, chopped (about 1/2 cup)
1-1/2 cups chicken or pork stock
1 (400 g) can whole button mushrooms, drained and halved
1 (250 mL) pack MAGNOLIA ALL PURPOSE CREAM

Procedure:

  1. Season pork steaks with salt and pepper. Melt butter in a pan and then brown pork, about 3 minutes per side. Set aside.
  2. In the same pan, add oil and sauté onions until tender. Add back pork and its juice, and stock. Cover and simmer for 30 minutes or until tender.
  3. Once pork is tender and stock has reduced in half, gently add mushrooms and cream and let simmer, while stirring, until sauce thickens. Top with toasted garlic just before serving.

 

Makes servings.

(Yield: 6 pc & 3 c sauce/1 pc & 1/2 cup sauce per serving)              

 

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