Pan Fried Pork Steaks with Balsamic Glaze

A pan fried pork steak covered in a balsamic reduction with wholegrain mustard.

Pan Fried Pork Steaks with Balsamic Glaze

Pan fried pork steaks, coated in a rich balsamic glaze.

Course Main Course

Cuisine Other

Keyword balsamic, balsamic reduction, pork steaks

Prep Time 5

Cook Time 15

Total Time 20

Servings serves

Calories 270kcal

Author Lauren

Ingredients

2 pork sirloin steaks, ~125g / 4.4 oz each (Note 3)
1/2 cup balsamic vinegar
2 tsp wholegrain mustard, preferably low sodium (Note 4)
1 tsp maple syrup
1/4 cup fetta cheese, low fat & crumbled to serve

Cups - Metric

Instructions

Add the balsamic vinegar, wholegrain mustard, and maple syrup in a small bowl. Stir well to mix.
Season the pork sirloin steaks on both sides with cracked black pepper.
Heat the extra virgin olive oil in a large skillet/frying pan over medium-high heat. Once the skillet is hot, sear the pork steaks on the first side for 3 minutes or until they have developed a dark golden crust. Turn the steaks over and cook for another 3 minutes. (Note 5)
Transfer the pork steaks to a plate and cover them with foil. Make sure the foil is folded under the plate to trap the heat. This will allow the pork steaks to rest and cook a little bit more without drying out.
Give the balsamic vinegar mix a quick stir and pour it into to the skillet. When the balsamic vinegar starts to simmer, reduce the heat to medium so it bubbles gently. Important: Do not stand over the frying pan when cooking the balsamic vinegar, as inhaling the fumes makes it difficult to breathe! Make sure you have your range hood/fume extractor on or have a window open nearby.
Simmer the balsamic vinegar mix for 6-8 minutes, stirring occasionally, or until it reduces roughly by half and has become slightly thickened and glossy. Remove the foil from the pork steaks and add them (and their juices) back to the skillet. Simmer the pork steaks on each side for 20-30 seconds or until they are reheated and coated in the balsamic reduction.
Serve the pork steaks while hot, smothered with a large spoonful of the balsamic reduction, crumbled fetta cheese and your favourite veggie sides.

Notes

Health benefits - Details regarding the benefits of pork and other ingredients in this recipe are in the post above.
Other cooking methods & instructions with photos - Detailed in the post above.
Pork sirloin steaks - Can be substituted for pork loin chops. Other cuts that would work for this recipe include pork scotch fillet and medallions.
Wholegrain mustard - Can be very high in excess sodium. Choose a mustard with “no added/reduced salt” or the lowest sodium per 100g where possible. I used "Your Condiment Co." wholegrain mustard, which you can get at Woolworths.
Cooking time - For steaks that are roughly 1/2 inch thick, stick to cooking for 3 minutes per side. For thicker steaks or pork chops, cook for 3 ½ - 4 minutes. Otherwise, flatten your thicker pork steaks with a meat mallet/rolling pin to 1/2 inch so they all cook evenly.
Storage - Will last in the fridge in an airtight container for up to 3 days, whereas the balsamic reduction should last up to 1 week. The pork steaks can be frozen once cooked and should last up to 3 months in the freezer. I do not recommend freezing the balsamic reduction, as it will become watery once defrosted, which will affect its flavour.
Nutrition - Calculated per serve, assuming 4 serves with no sides.

Nutrition