"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamy Herbed Pork Steaks Recipe

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This recipe for Creamy Herbed Pork Steaks, by , is from The Bielawski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Luke Bielawski

Category:
Category:

Ingredients:  
Ingredients:  
4 thick cut pork steaks
1 tsp. Montreal steak seasoning, or to taste
1/2 c. butter, divided
2 1/2 tbsp. all-purpose flour, or as needed
1 tbsp. dried basil
1 tsp. instant beef bouillon granules
1 tsp. freshly ground black pepper
2 c. milk

Directions:
Directions:
Season pork steaks on all sides with Montreal steak seasoning.

Melt 2 tbsp. butter in a large skillet over medium heat. Cook the steaks in melted butter until browned and slightly pink in the center, about 7 minutes per side. Use an instant thermometer to reach 145 degrees F. Add remaining butter to the pan as needed so that about 3 tbsp. pan drippings remain in the pan when the steaks are finished cooking. Transfer pork steaks to a plate and return skillet to medium-high heat.

Mix flour, basil, and beef bouillon together in a bowl. Stir in black pepper into the skillet with the pan drippings and cook for 1 minute (add more butter if needed). Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4-6 minutes. Pour sauce over the steaks and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minute prep, 30 minute cook
Personal Notes:
Personal Notes:
This dish is NOT a healthy option but if you want to splurge and have an unbelievably decadent meal and splurge, then this is the perfect recipe.

This is really amazing dish to be served with asparagus and a risotto. Enjoy!

 

 

 

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