About this recipe:Pork loin steaks are pan fried in a flash, then served with an easy orange and white wine sauce, flavoured with a hint of tarragon.
2 teaspoons olive oil
4 (150g) boneless pork loin steaks
salt and pepper to taste
2 tablespoons dry white wine
125ml orange juice
1/2 teaspoon dried tarragon
1 tablespoon cornflour
2 tablespoons water
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Method Prep:5min › Cook:20min › Ready in:25min
Heat olive oil in a large frying pan over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the centre. Remove the pork chops from the frying pan, set aside, and keep warm.
Dissolve the cornflour in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve.