Ingredients
- 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
Preparation
- 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.
- Garnish with chives and serve at once.