Skillet Pork Steak with Mustard-Peppercorn Sauce
Course
Main Dish
Cuisine
American
Servings
4
Servings
4
Ingredients
4
loin tenderloin end steaks
boneless, about 1 lb
2/3
cup
vegetable broth or dry white wine
1
tbsp
Dijon mustard
2
tsp
freeze-dried green peppercorns
can
in
also be purchased packedbrine
1/2
tsp
Worcestershire sauce
Instructions
Sauté pork steaks in a large non-stick or lightly oiled skillet over medium-high heat until browned. About 3 to 4 minutes per side. Remove steaks from skillet and keep warm.
Add broth or wine to skillet and bring to a boil, scraping up any browned bits. Add remaining ingredients, cook and stir 1 minute. Return steaks to sauce and heat through.
Serve with rice pilaf, sautéed mushrooms and a salad of mixed greens.