Pork Steaks with Red Wine and Balsamic Vinegar Sauce


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


  1. 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.
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