4 pork steaks, each about 175 g (6 oz)
salt and pepper
1 tbsp (15 ml) olive oil
400 g (14 oz) shallots, peeled and quartered
2 garlic cloves, peeled and finely chopped
1 1/4 cup (1/2 pint) 300 ml white wine
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
200 g (7 oz) Gorgonzola cheese, crumbled
salt and pepper
1 tbsp (15 ml) olive oil
400 g (14 oz) shallots, peeled and quartered
2 garlic cloves, peeled and finely chopped
1 1/4 cup (1/2 pint) 300 ml white wine
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
200 g (7 oz) Gorgonzola cheese, crumbled
method
1. Season the pork steaks with salt and pepper.
2. Heat the oil in a large heavy based frying pan.
3. Fry the pork steaks for 3-4 minutes until deep golden brown, then turn over and cook on the other side.
4. Remove and set aside.
5. Add the shallots and garlic to the pan and fry gently for 5 minutes or until soft.
6. Pour in the wine, bring to the boil and bubble until reduced by half.
7. Add the cream, bring to the boil and bubble to reduce until syrupy.
8. Stir 150 g (5 oz) of the crumbled cheese into the sauce.
9. Place the pork steaks in an ovenproof dish, pour the sauce over the top, then sprinkle with the remaining cheese.
10. Cook at 180°C (350°F/gas 4) for 10 minutes.
11. Serve immediately with green beans.
2. Heat the oil in a large heavy based frying pan.
3. Fry the pork steaks for 3-4 minutes until deep golden brown, then turn over and cook on the other side.
4. Remove and set aside.
5. Add the shallots and garlic to the pan and fry gently for 5 minutes or until soft.
6. Pour in the wine, bring to the boil and bubble until reduced by half.
7. Add the cream, bring to the boil and bubble to reduce until syrupy.
8. Stir 150 g (5 oz) of the crumbled cheese into the sauce.
9. Place the pork steaks in an ovenproof dish, pour the sauce over the top, then sprinkle with the remaining cheese.
10. Cook at 180°C (350°F/gas 4) for 10 minutes.
11. Serve immediately with green beans.
serving amount
serves 4
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