Pork Steaks with Sour Cream Dill Sauce is a very retro prep of simmered pork steaks in a creamy, tangy sauce which is perfect over noodles.
Pork Steaks with Sour Cream Dill Sauce
By Sue Lau | Palatable Pastime
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Pork Steaks with Sour Cream Dill Sauce is my recipe of the day.
For my recipe I have an older pork steak recipe that is known for it’s dill flavor and sour cream tang. It’s a flavor I remember fondly from my childhood.
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The pork steaks can be made with either sliced pork should blade steaks or Boston butt steaks, each bone in. You can use boneless but that will shorten the cooking time.
Try not to use loin chops or other pork chops as the loin will dry out and overcook. Loin should only cook to 145F and this will be past 160F possibly even 180F.
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Pork Steaks with Sour Cream Dill Sauce
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Pork Steaks with Sour Cream Dill Sauce
Equipment
- Large covered skillet
Ingredients
- 2 pounds bone-in pork shoulder blade steaks
- salt and black pepper
- 2 tablespoons olive oil
- 1 cup onion slivers
- 6 ounces sliced mushrooms
- 1 teaspoon chopped garlic
- 1/4 cup dry white wine
- 1/4 cup diced dill pickles
- 1/4 cup small capers
- 2 cups pork broth or chicken broth
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 3 tablespoons corn starch stirred into cold water
- 1/4 cup cold water
Instructions
- Season pork with salt and pepper.
- In a large skillet with a lid, brown the meat with the onions, mushrooms and garlic.
- Deglaze with white wine.
- Momentarily remove the meat; stir in the chopped pickles, capers, Dijon mustard and broth.
- Add the meat back in, lower heat, cover and cook on low for about an hour or until pork is cooked through and tender.
- Again, remove meat, and whisk in the slurry, allowing it to thicken.
- Then stir in the sour cream and heavy cream, mixing that in and just heating through (do not boil sauce).
- Serve the pork with sauce along with a suitable starch such as noodles, potatoes, or rice.
Notes
Nutrition
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