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