Pork steaks in white port

Крехки пържоли с порто1 684x1024 Pork steaks in white port

Pork steaks in white port


4 pork steaks
100 ml white port
80 ml ​​water
1 carrot
1 shallot
1 large clove of garlic
1 teaspoon dried thyme, parsley and celery
½ teaspoon cumin
Salt, pepper and butter to taste


Rinse the meat under cold water and absorb with a piece of kitchen paper. Rub both sides with salt and pepper. Then grill the steaks in a dry skillet about 3 minutes each side. Handle the meat with a spatula, without pricking it with a fork or other sharpe utensil.

When lightly browned, place the chops in a ceramic dish. Scatter carrot and garlic slices and shallot half-moons around them. Sprinkle abundantly with dried thyme, parsley and celery and ground cumin. Dip pieces of butter here and there in the dish and pour over the wine and water. Cover the plate with aluminum foil or a lid. Cook the steaks about 90 minutes at 180°C. Then, bake uncovered a further 15 minutes.

It would be wise to bake a few potatoes next to the dish, directly on the oven rack. You just have to wrap them individually in aluminum foil. They would be a good accompaniment to the tender pork steaks.

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