French Onion Pork
Tender pork smothered in a delicious oniony sauce.
Equipment
- 1 large frypan
Ingredients
PORK
- 4x 150 grams (600g) (1.3 pounds) pork scotch fillet steaks note 1
- 1/2 tsp salt
- 1/2 tsp pepper
ONIONS
- 20 grams butter
- 2 large or 3 medium onions sliced
- 1/4 tsp dried thyme
- 1/2 tsp salt
SAUCE
- 20 grams butter
- 2 tbsp flour
- 1 tbsp beef stock powder
- 400 millilitres water
- 4 slices Swiss cheese
Instructions
- Dry the pork fillets with paper towel. Salt and pepper both sides, then place into a large frypan set over medium heat. Sear on each side for about 4 minutes, until it's got some lovely golden brown colour. Remove from the pan and set aside on a plate.
- Turn the heat on the frypan down to medium low. Add butter, sliced onions, thyme and salt. Cook for approximately 20 mins, stirring every couple of minutes until soft and caramelised.
- Turn frypan back to medium heat. Add butter. Once butter is melted, add flour and mix well for a couple of minutes. Add in water, beef stock powder and stir everything well. Add pork steaks back into the pan, including any resting juices from the plate. Add one slice of Swiss cheese to the top of each steak. Simmer for approximately 5 minutes, until pork is warmed through, the cheese has melted and sauce has thickened.
- Serve with warm buttery mashed potato and your choice of steamed vegetables.
Notes
NOTE 1 - Pork scotch is my choice of cut for this dish. It's nice and tender, thanks to the amount of fat that is marbled throughout, and it is a cheaper cut than say a pork lion steak. You can of course use another cut if you choice, a lion, a pork chop, etc, but it will be drier and less tender.