French · Dinner
Grilled Pork Steak with Mustard Sauce
Bone-in pork steak grilled to a charred crust, served with a Dijon and cream pan sauce built from the fond, white wine and shallot. Finished with tarragon and cracked black pepper, plated alongside sautéed green beans for a French bistro-style dinner with rich, tangy contrast.
$7
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
467Calories
41.2gProtein
29.2gFat
7.4gCarbs
2.6gSugar
2.3gFiber
1023mgSodium
180mgChol
12.4gSat Fat
722mgPotassium
81mgCalcium
2mgIron
0.9mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat pork loin chop dry and season both sides with salt and pepper. Let sit at room temperature for 5 minutes while grill heats.
2
Grill
Place pork chop on grill over high heat. Cook 5 to 6 minutes per side until deep char marks form and internal temperature reaches 63C (145F).
3
Rest
Transfer pork chop to a plate and rest for 5 minutes so juices settle back into the meat before slicing.
4
Saute
In a small saucepan over medium heat, sauté shallot in olive oil for 2 minutes until softened. Pour wine in and deglaze for 2 minutes, scraping up browned bits, until liquid reduces by half. Stir in cream and Dijon mustard, simmer over medium-low heat for 3 minutes until sauce thickens. Stir in tarragon off the heat.
5
Saute
In a separate small pan, sauté green beans in butter over medium heat for 4 minutes until bright green and crisp-tender.
6
Plate
Set rested pork chop on plate, spoon mustard sauce over top, and arrange sautéed green beans alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in pork loin chop
- 2 tbsp2 tbsp olive oil
- 22 small shallot
- 1/2 cup120ml dry white wine
- 2/3 cup160ml heavy cream
- 3 tbsp3 tbsp Dijon mustard
- 2 tsp2 tsp fresh tarragon
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g green beans
- 1 tsp1 tsp butter
