Pork and pickles are a traditional pairing (as in roast or braised pork and sauerkraut), so think of this as a super streamlined take on that theme, with pork steaks quickly seared in a hot skillet and jarred pickles a fast track way to incorporate briny, tangy taste (and also crisp crunch). The pickles are cooked in that same pan with garlic and milk and then reduced to a sauce for serving over the pork, with or without rice alongside.


  • 8 pork steaks
  • 6 garlic cloves
  • 1/2 jar pickles (or to taste)
  • salt
  • margarine
  • 1/2 cube bouillon
  • 1/2 cup milk


  1. Season pork steaks at least one hour before cooking.
  2. In a frying pan, place a pat of margarine, ½ bouillon cube and 2 cloves of sliced ​​garlic.
  3. Once margarine has melted add the pork.
  4. Season with a little salt.
  5. Add margarine as needed throughout cooking time.
  6. While the steaks cook, slice the remaining garlic cloves and cut the pickles into small pieces.
  7. Place pork steaks on a serving platter and set aside.
  8. In the same pan, saute the pickles and remaining cloves of sliced garlic.
  9. Add the milk and bring to a boil.
  10. Stir and remove from heat.
  11. Spoon sauce over the pork steaks and serve with white rice.
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