Pork Blade Steak With Tarragon Mushroom Cream Sauce Recipes

PORK STEAKS WITH SAVORY CREAM OF MUSHROOM

Steps:

• 1. First, I use a version of dry onion soup mix similar to this https://www.justapinch.com/recipes/soup/other-soup/copycat-dry-onion-soup-mix.html Here is my homemade cream of/ recipe https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/cream-of-mushroom-condensed-soup.html?p=1
• 2. Preheat oven to 350 degrees. Heat oil in a skillet over medium-high heat. Season the steaks while browning.
• 3. Transfer the steaks to a 9x13 dish. Saute the onions and mushrooms. Add water, dry onion soup mix, and mushroom soup. Mix together until sauce forms. Pour over steaks. Cover dish in aluminum foil and place in over for 90 minutes.

PORK BLADE STEAK WITH TARRAGON MUSHROOM CREAM SAUCE

Steps:

• Heat oil and butter in a skillet and add mushrooms; cook over medium heat until all the water has been released and the mushrooms are nicely caramelized. Add garlic and cook for one minute, then add tarragon and flour and stir together. Add milk, whisking constantly to avoid lumps, and stir until thickened. Set sauce aside on simmer.
• Heat olive oil over medium high heat in a large skillet. Season steaks well with salt and pepper, then cook until medium well turning after 5-7 minutes per side. Wrap steaks in foil to rest for 5-10 minutes before cutting into them. Trim bone and fate away from steaks, then serve with sauce over the top.

PORK CHOPS WITH MUSHROOM-TARRAGON SAUCE

Steps:

• Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter.

PORK STEAK BAKE IN MUSHROOM SAUCE

Steps:

• Grease a 13 x 9-inch baking dish.
• Heat oil and butter in a large skillet over medium heat.
• Season the pork steaks with a little garlic powder and black pepper; add to the oil and brown for about 3-4 minutes; transfer to prepared baking dish (do not drain the oil and butter in skillet).
• Sprinkle the chopped onion around the pork steaks.
• Add in sliced fresh mushrooms to the skillet and cook until the mushrooms loose their moisture (about 6 minutes).
• Add in fresh garlic and cook stirring for 1-2 minutes; transfer the mushroom/garlic mixture to a large bowl; add in both cans soup with milk or water, dry onion soup mix, Worcestershire sauce and 1/2 teaspoon black pepper; mix with a wooden spoon until well combined.
• Pour on and around the steaks then lift and turn the steaks to coat with the mixture.
• Cover the pan with foil and bake in a 350 degrees F oven for about 1-1/2 hours or until the steaks are tender.

PORK TENDERLOIN WITH TARRAGON-MUSTARD SAUCE

Steps:

• Preheat oven to 400F.
• In small bowl, stir together creme fraiche, mustard and tarragon.
• Sprinkle pork tenderloins with salt and pepper.
• Heat large skillet over medium hig heat until hot.
• Add oil; heat until hot.
• Cook pork 4-6 minutes or until browned, turning once.
• Place pork in shallow roasting pan.
• Place same skillet over high heat.
• Add wine; bring to a boil, scraping up browned bits from bottom of skillet.
• Pour wine mixture around pork in roasting pan.
• Brush pork with 2 Tbs of the mustard mixture.
• Bake 15-25 minutes or until internal tem reaches 145 Deg.
• Place on serving platter, cover loosely with foil Place roasting pan over low heat.
• Whisk remaining mustard mixture into pan juices.
• Slice tenderloin into medallions; pour sauce over pork.

PORK TENDERLOIN WITH TARRAGON SAUCE

Steps:

• Cut whole pork tenderloin into 1 inch slices, trimming off excess fat, and dividing the entire amount into 8 equal pieces.
• Place meat on sheet of waxed paper. Sprinkle with salt and pepper; put another sheet on top of meat. With side of fist, pound to flatten slightly. Brush with mustard.
• Heat butter in heavy skillet or frying pan. Slowly brown meat on both sides over medium heat, cooking 5 minute on each side until pinkness disappears entirely.
• Remove meat onto heated platter. Keep warm.
• Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling, whisking to scrape up brownings from bottom of pan. Boil 2 minute.
• Add cream. Boil, whisking, until reduced and thickened.
• Taste and add more salt and pepper, if desired.
• Pour sauce over cooked meat on platter. Serve immediately.

PORK WITH CREAMY TARRAGON WINE SAUCE

Steps:

• Before starting, heat the oven up to 350 degrees and put the cream cheese out so it will soften a little.
• Trim all fat off the pork chops. Pound thin to tenderize and sprinkle each side lightly with salt, pepper and italian seasoning.
• Heat up a frying pan to medium high. Once warm, add olive oil and butter. Add garlic and sautee until lightly brown.
• Place pork chops in center of pan and cook on one side until bottom is lightly brown and seared, about 2-3 minutes depending on thickness. Flip chops and cook for an additional minute or until cooked through fully. Be careful not to overcook.
• Remove chops from pan. Add red wine and chicken broth and bring to a boil.
• Add cream cheese to mixture and whisk in with a fork. Reduce heat and let simmer for 5 minutes. Season with salt and pepper to taste.
• Put chops back into pan and place in the oven for 10 minutes.
• Remove pan from oven and sprinkle with the tarragon, mixing thoroughly. Enjoy!