Italian Style Pork Steaks With Sage And White Wine Recipes

Steps:

• Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
• Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
• Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
• Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
• Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
• Chef's notes:
• If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
• If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

Steps:

• Heat the butter in a frying pan with the oil until sizzling. Add the steaks and cook over a medium heat for 15 minutes, turning once until the meat is lightly browned on both sides.
• Pour off any fat from the pan and add the sage leaves, garlic and plenty of seasoning. Cook for 1 minute then add the wine. Cover the pan and simmer gently for 2 more minutes.
• Transfer the steaks to warmed serving plates, increase the heat and simmer the juices until reduced to half. Season to taste and pour over the steaks.

Steps:

• Season the pork chops with the seasoned salt, garlic powder, and pepper.
• Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
• Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
• Transfer the seared pork chops to a plate or bowl while you sear the others.
• After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
• Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
• Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
• Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!

Steps:

• Soak steak in Italian dressing several hours in refrigerator.
• Cut steak in 2 pieces.
• Combine flour, salt, and pepper.
• Pound into steak with meat pounder.
• In skillet, brown steak in oil; drain.
• Top steak with green pepper, onion, mushrooms, and combined tomato sauce, water, and spices.
• Cover and simmer 45 minutes or until veggies are tender.
• Top with cheese and continue cooking until cheese melts.
• Serve over hot cooked noodles.