This dish is surprisingly quick and easy to make, and can turn a family dinner into a celebration. Serve with boiled new potatoes sprinkled with chives, carrots and shredded cabbage. The carrots can be steamed over the pan of potatoes, with the cabbage added after a few minutes.
1 teaspoon extra virgin olive oil
4 boneless pork loin steaks or chops, 1.5–2 cm thick, about 500 g in total, trimmed of all fat
4 tablespoons dry white wine or vermouth
1 clove garlic, finely chopped
⅔ cup (170 ml) chicken or vegetable stock
2 teaspoons cornflour mixed with 1 tablespoon water
½ cup (125 g) crème fraîche or sour cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
salt and pepper
fresh chives to garnish
Heat the oil in a non–stick frying pan over a moderately high heat.
Add the pork steaks and fry for 3 minutes on each side or until well browned.
Remove the pork steaks to a plate.
Add the wine or vermouth to the frying pan with the garlic and let it bubble briefly, then pour in the stock and boil for 2 minutes.
Stir together the cornflour mixture and crème fraîche or sour cream until smooth.
Add to the hot cooking liquid, stirring well.
Simmer gently for 2 minutes, stirring constantly, until thickened and smooth.
Stir in the mustard and tarragon, and season with salt and pepper to taste.
Return the pork to the sauce.
Reduce the heat to low, cover the pan and cook for 4–5 minutes or until the steaks are cooked through.
Arrange the pork steaks on warm plates and spoon the sauce over.
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