I chose Pork Steaks instead of chops as I find them a lot tenderer for my recipe of ‘Pork Steaks with Honey-Balsamic Sauce’.
The Balsamic Vinegar gives a tart sidekick to the mild sweetness of the honey and the result is a bold combination that further pops up with the fresh herbs used.
Pork Steaks with Honey-Balsamic Sauce
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
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To prepare the marinade combine 2 tablespoons of oil, half of the balsamic vinegar, Rosemary, thyme, sage,
the garlic and onion and the lemon zest.
Whisk together
and pour in a resealable plastic bag. Add the steaks and marinate refrigerated for 3-24 hours, turning occasionally.
Remove from the refrigerator 30 minutes prior to cooking and wipe off most of the marinade and generously sprinkle the steak with salt and pepper.
Add the remaining oil and let this heat up for 1 minute.
Add the steaks and the pearl onions.
and cook for about 10 minutes while turning frequently. Remove from the pan and keep warm covered with foil.
Pass the marinade through a sieve and keep aside the liquid mixture from the solids.
Add to the same pan over medium heat all the solid parts from the marinade and sauté for 3-4 minutes.
Then deglaze with the marinade’s liquid mixture and the remaining balsamic vinegar. When the vinegar has almost evaporated add the broth and cook until reduced by half. Add the honey and butter, season with salt and stir to incorporate to a nice thick sauce.
Pass the sauce through a sieve and discard the solids.
and pour over the steaks.
Pork Steaks with Honey-Balsamic Sauce
Servings: 4 People
Ingredients
- 4 x 220 gr Pork Steaks , from neck (Shoulder Butt)
- 1 large Yellow Onion , halved and thinly sliced
- 1 cup pearl onions
- 5 tablespoons olive oil
- 4 cloves Garlic , thinly sliced
- 1 Lemon , zested
- 1 cube Chicken Bouillon , diluted into 350 ml warm water
- ¼ teaspoon fresh Sage , home grown and finely chopped
- 1 teaspoon fresh Rosemary , home grown and finely chopped
- ½ teaspoon fresh Thyme , home grown and finely chopped
- 120 ml Balsamic Vinegar
- 4 tablespoons Unsalted Butter , cold cut in cubes
- 1 tablespoon Honey
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- To prepare the marinade combine in a medium bowl 2 tablespoons of oil, half of the balsamic vinegar, Rosemary, thyme, sage, the garlic and onion and the lemon zest. Whisk together and pour in a resealable plastic bag. Add the steaks and marinate refrigerated for 3-24 hours, turning occasionally. Remove from the refrigerator 30 minutes prior to cooking and wipe off most of the marinade and generously sprinkle the steak with salt and pepper.
- Pass the marinade through a sieve and keep aside the liquid mixture from the solids.
- Set a large cast iron skillet or pan over low-medium heat and let it heat up for 2 minutes. Add the remaining oil and let this heat up for 1 minute. Add the steaks and the pearl onions and cook for about 10 minutes while turning frequently. Remove from the pan and keep warm covered with foil.
- We add to the same pan over medium heat all the solid parts from the marinade and sauté for 3-4 minutes. Then deglaze with the marinade’s liquid mixture and the remaining balsamic vinegar. When the vinegar has almost evaporated add the broth and cook until reduced by half. Add the honey and butter, season with salt and stir to incorporate to a nice thick sauce. Pass the sauce through a sieve, discard the solids and pour over the steaks.
