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Pork Steaks with Apple and Bourbon Cream

Krista Stechman
Seared pork steaks with braised veggies, apples and a bourbon and mustard cream sauce
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner
Cuisine american
Servings 2 people
Calories 743 kcal

Equipment

  • cast iron skillet or Dutch oven
  • oven

Ingredients
  

Pork Steaks

  • 1 tsp olive oil
  • 2 pork steaks
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Braised Veggies and Apples

  • 1 teaspoon olive oil
  • 10 shallots peeled, cut in half if large
  • 2 cups carrots peeled, large cut
  • 2 apples (honey crisp) cored, cut into 8 wedges each
  • 12 cloves garlic peeled
  • 4 sprigs fresh thyme take leaves off stem
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cups chicken stock
  • 1 cup apple cider
  • 3 tbsp apple cider vinegar

Bourbon Cream Sauce

  • 1 teaspoon olive oil
  • 2 clove garlic
  • ½ cup bourbon
  • 1 cup reserved braising liquid
  • 2 tablespoon whole grain mustard
  • ½ cup heavy cream
  • 1 tsp lemon juice fresh

Garnish

  • 1 tablespoon fresh chives finely chopped

Instructions
 

Searing the Pork Steaks

  • Preheat the oven to the "keep warm" temperature. Anywhere from 160°F-180°F
  • Heat a cast iron skillet or a Dutch oven over high heat for 2 minutes. Add the olive oil. Season one side of the pork steaks with half of the salt and pepper then add the pork to the pan
  • Sear for 2 minutes, season the top side of the pork then turn over and sear the second side for 2 minutes
  • Remove from the heat and place on a tray in the oven to keep warm

Braising the Veggies and Apples

  • While the pork steaks are searing, peel the shallots, carrots and garlic. Cut the carrots and apples
  • In the same pan you seared the pork in turn the heat to medium - high and add a drizzle of olive oil
  • Add the shallots, carrots, apples, garlic and thyme leaves to the pan and sauté until golden brown
    sautéed vegetables and apples
  • Add the salt and pepper and stir to coat
  • Pour in the chicken stock, apple cider and cider vinegar. Braise for about 15 minutes until fork tender but not falling apart. Reserve 1 cup of braising liquid

Making the Bourbon Cream Sauce

  • While the veggies and apples are braising, make the bourbon sauce
    ingredients for the bourbon cream sauce
  • Add the olive oil and minced garlic to a sauté pan and heat over low heat for about 20 seconds until the garlic becomes fragrant
  • Turn the heat up to medium-high, wait 10 seconds then quickly pour the bourbon into the pan. Pull the pan back slightly and tip it just a little so the bourbon lights up. Make sure to turn your face and body when you light the bourbon as the flame will be large and near your face
  • Once the flame dies down after 10 seconds or so, cook the bourbon for an additional 60 seconds
  • Add the reserved braising liquid and let simmer 2-3 minutes
  • Whisk in the mustard then the cream then the lemon. Taste for seasoning and adjust with salt or pepper if needed
    finished bourbon cream sauce in a cast iron skillet with a whisk to one side and an apple cut in half on the other side

Serving the Pork Steaks with Apple and Bourbon Cream

  • Remove the pork steaks from the oven and place on a plate
  • Remove the veggies from the liquid with a slotted spoon and place alongside the pork
  • Pour bourbon cream sauce over the top of the pork, veggies and apples and enjoy!
    pork steaks with braised apples, veggies and bourbon cream sauce

Notes

Get cast iron pan very hot before adding pork steaks. This will ensure a nice sear on the meat. 
Keep your face turned away from the pan and hair back while lighting the bourbon sauce away to avoid injury 

Nutrition

Calories: 743kcalCarbohydrates: 72gProtein: 14gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 89mgSodium: 1527mgPotassium: 1471mgFiber: 9gSugar: 38gVitamin A: 22447IUVitamin C: 31mgCalcium: 210mgIron: 4mg
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