In this recipe pork neck steaks are cooked together with Dijon mustard and capers in cream, leaving you with a delicious and flavorful sauce; and the pork steaks comes out super tender. It is really simple to make and it only takes a few minutes of preparing.
Pork neck steaks with capers and Dijon cream sauce and broccoli
1,3 pound (600 g) organic naturally raised pork neck steaks
1 tablespoon Dijon mustard
2 tablespoons capers
Salt and pepper
1 cup (2,5 dl) cream (18%)
1 large broccoli
Preheat the oven to 356° F (180° C). Season the steaks with salt and pepper and place them in a single layer in a baking dish. Spread the Dijon mustard on top. Cook the steaks for 40 minutes, then pour over the cream and cook for 20 minutes more.
Meanwhile, during the last 20 minutes prepare the broccoli. Cut of the end piece of the stalk and make sure to peel off the tough outer layer before slicing the broccoli. Cut from the stalk to just before the florets. Then tear the florets apart. Boil the broccoli for 3-4 minutes in lightly salted water. Strain the broccoli and let them steam off.
Transfer the pork steaks to a plate and use a spatula to scrape down brown bits from the cooking tray into the sauce. If the sauce is thick and separated, whisk in a little water. Pour the sauce into a gravy cup and serve with the steaks and broccoli.
© endofpain.net – 2014