Pork steaks sautéed, then braised in a red wine sauce, bring the aromas of a Paris bistro to your kitchen. Pair with mashed potatoes and a green salad.
- 4 pork blade steaks (3/4-1 inch thick)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons olive oil
- 1/2 cup chicken broth
- 1/2 cup dry red wine
- 2 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- Season steaks with salt and pepper and brown in olive oil in medium-hot skillet, about 1 1/2-2 minutes per side. Remove steaks from skillet, reserve. Stir in remaining ingredients; cook and stir to remove any brown bits from bottom of skillet. Bring to a boil, return steaks to pan, cover, reduce to a simmer and cook for 20 minutes until internal temperature on a thermometer reads 160 degrees F.