Pork Loin Steak in a Cider Sauce

Square image of a pork loin steak served on a white plate with a cider sauce and side salad

Pork Loin Steak in a Cider Sauce

These simple pork loin steaks are essentially boneless pork chops, and they cook in mere minutes and rest whilst you make a simple cider pan sauce.

Course Main Course

Cuisine Modern European

Keyword Boneless pork chops, boneless pork chops with cider sauce, pork loin steak, Pork loin steaks with cider sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 475kcal

Author Brian Jones

Ingredients

2 Pork Loin Steaks 3½ cm or 1¼" thick (350g or 12oz Total)
1 tablespoon Oil
2 Garlic Cloves
15 g Butter 1 tablespoon
250 ml Dry Cider 1 Cup
2 Sprigs Thyme
1 tablespoon Honey 20g
¼ teaspoon Salt

Instructions

Heat a 28cm or 11" frying pan over a medium-high heat, and when it's hot, add the oil. Crush the garlic cloves with the heel of your hand and add them to the oil with the thyme.
Season the pork chops generously with salt and add them to the pan, and cook for 3-4 minutes per side.
Remove the chops from the pan and set aside to rest for 3-4 minutes under a foil "tent".

The safe serving temperature for pork is 63°C or 145°F. You should remove the pork from the pan around 5° below this, as the temperature will continue to rise whilst it is resting.

Return the pan to a very high heat, add the cider and reduce by three-quarters.
Add the honey and whisk through the butter.

Taste and add more salt as required.

Return the pork to the pan with any resting juices, spoon over the sauce before serving.

Notes

A note for my American readers, cider here refers to hard cider.

Nutrition