Pork Steaks with Sour Cream Dill Sauce
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.
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
From the kitchen of palatablepastime.com
Nutrition
Calories: 591kcalCarbohydrates: 16gProtein: 46gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 187mgSodium: 1030mgPotassium: 1112mgFiber: 2gSugar: 6gVitamin A: 900IUVitamin C: 4mgCalcium: 111mgIron: 3mg
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