Recipe for pork steak with demi-glace and ketchup sauce
Pork steaks coated with a generous amount of special sauce.
Demi-glace sauce is made by adding brown roux to fond de veau and simmering it for a long time.
Making demi-glace sauce is very time-consuming, so this recipe uses canned demi-glace sauce.
Demi-glace sauce on its own is a bit too rich, so I added ketchup to give it a slightly sour taste. This unique sauce is my favorite.
For more information on demi-glace sauce, please see this article. 👉 Demiglace spaghetti with meatballs
NUTRITION FACTS of Recipe for pork steak with demi-glace and ketchup sauce
832 kcal Protein 50.7 g Fat 50.2 g Carbs 45.2 g Salt Equivalent 4.9 g
INGREDIENTS for Recipe for pork steak with demi-glace and ketchup sauce (2SERVINGS)
- Pork loin (300g)
- Herb salt (2g)
- Garlic (2g)
- Olive oil (4g)
- Canned demi-glace sauce (80g)
- Ketchup (50g)
- Sugar (2g)
- Water (30g)
Recipe for pork steak with demi-glace and ketchup sauce COOKING INSTRUCTIONS
- Poke holes in the pork with a fork to prevent it from shrinking while cooking.
- Rub the pork with herb salt.
- Thinly slice the garlic.
- Heat olive oil in a frying pan and fry the garlic and pork on both sides. If the garlic looks like it’s about to burn, remove it.
- Remove the pork from the pan and add the demi-glace sauce, ketchup, sugar, and water to the pan and bring to a boil.
- When the sauce has thickened slightly, turn off the heat.
- Cut the pork into bite-sized pieces and return it to the sauce.
- Cook over high heat for about 30 seconds.
- Serve on a plate.
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