- Servings: 2
2 pork steaks
Salt and pepper
3 tbsp butter
1 1/2 courgettes, chaotically cut into cubes
3 shallots, thinly sliced
1 tbsp flour
1 cup water or chicken broth
1 heaping tsp Dijon mustard
1 sprig fresh thyme
Season the pork with salt and pepper, then set aside.
Melt 1 tbsp of the butter into a skillet, add the courgettes and quickly brown. Remove the courgettes from the skillet and set aside keeping warm.
Add another tbsp of butter to the skillet and cook the pork steaks until just done. Remove and set aside.
Add the remaining tbsp of butter and cook the shallots until limp, then add the tbsp of flour and continue to cook until the flour and shallots are a golden brown. Slowly stir in the water or broth until smooth, then add the mustard, thyme sprig and pork steaks. Cover and simmer for 5-8 minutes. Serve with the courgettes.