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Houston, TX
Just your atypical hispanic male living in the big city

Sunday, June 2, 2013

Pork Steaks in a Wine, Lemon and Rosemary Sauce

It's been a while since I have posted anything with the job change, moving to a new home and finishing up the school year. It has been a whirlwind change with many positive things happening for us. Being closer to the family, having new jobs, and potential positive changes continue to come our way. I am not happy that I haven't blogged enough, but believe you me I am continuing to try as much!


Well here is one recipe that I have made a couple of times and it is appropriate for the summer season. The use of white wine, rosemary and lemons brings a nice refreshing touch to kicking off the Summer!


1 tbsp Olive oil
6 pork Steaks
Fresh Ground Sea Salt
Fresh Ground Pepper
1 large onion (or two small yellow onions)
1 tsp fresh rosemary
1 lemon (or two small lemons)
1 cup white wine
1 tbsp butter
1 tbsp cornstarch

Add the olive oil to a heated pan. Once the pan is heated enough (about a minute), add the steaks to the pan. Notice that I couldn't cook them all at once, so continue to cook all the pieces.

Brown the steaks. Make sure they are nice and golden brown. Don't worry if they are not fully cooked as they will continue to cook when they are well rested.

Take the steaks of the pan and allow them to rest.

While the steaks are resting, chop up the onion and add the onions to the drippings (this is on medium heat). Add the minced garlic to the cooking onions. Cook them until the onions are translucent.


Then, add the white wine to the onion mixture. Bring up to a high heat and allow it to come to a boil.

Mince the rosemary and add to the white wine. Add that salt and pepper to taste.

Squeeze the juice of the lemon. Make sure to avoid adding the seeds. Notice that I am squeezing out the juice avoiding the seeds getting into the mixture.

Add the butter to the sauce. If necessary, add more white wine to the sauce. At the same time, add the cornstarch to the sauce to help with thickening.


Once this is is sufficiently thick, add the pork back to the mixture. Allow to add some of the drippings to the sauce allowing to cook for a good additional 15 minutes on high heat as you want to cook out those drippings.


I am placing this off to the side and cool. Again, I don't like to eat something like this until the next day as I am cooking for the week. Besides, the spices meld well together in the sauce. Having this with some green beans and white rice.

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