Boneless pork loin chops are like the top round steaks of the pig. They are quite lean and can sometimes be a little tough. A little pounding with my favorite meat mallet makes them tender. It’s the quick pan sauce that is really the icing on the cake, and easy enough for a beginner cook to make. Once you get the hang of the pan sauce, you’ll never have bland pan-fried chops or steaks ever again. Have your ingredients and sides ready and waiting, because this goes together fast!
Pork Loin Steaks With Raspberry Cranberry Pan Sauce Recipe
For the Gravy:
1/4 cup Marsala or sweet red wine (may substitute chicken or beef broth)
2 Tablespoons raspberry cranberry jam (Smucker’s Orchard’s Finest – see Notes)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup heavy cream
Pound the pork steaks with a rubber mallet (see Notes) to tenderize. Smear Worcestershire sauce over all sides of the pork, then sprinkle lightly with garlic powder, onion powder, salt, and pepper.
Heat a large, heavy hard-anodized or cast iron skillet (see Notes) over medium heat. When hot, add the butter and swirl to coat the pan. Sear the seasoned pork steaks on both sides, turning only once, to medium-rare. Remove to a platter and keep warm.
Add the wine to the skillet. Cook, scraping up any browned bits, until reduced by half. Whisk in the jam, Dijon mustard, Worcestershire sauce, and heavy cream. Whisk until combined. Cook until thickened. Taste the gravy and adjust salt and pepper, if needed.
Return the pork steaks to the skillet, along with any accumulated juices. Heat gently until the pork is cooked medium. Centers should test 165 F. on an instant-read thermometer and will give just slightly when pressed with the back of a fork.
Serve the pork loin steaks with the gravy.
Yield: 4 servings
• Check out my favorite meat mallet here. It’s inexpensive and works better than any other meat tenderizer I’ve found.
• A non-stick skillet just doesn’t work well for pan sauces, because it’s virtually impossible to create a fond. Fond is the browned bits of caramelization that stick to the pan while searing meats/fish/poultry. It’s essential to making a good sauce.
• Just about any thick jam or preserves will work for the pan sauce. Cherry, apricot, mango, and peach are favorites. Do not substitute jelly.