Pork in Dolcelatte Sauce

    Quick, easy and jam packed full of flavour. Pork steak gently pan fried with a rich sauce made from Dolcelatte Cheese, Cream and a splash of sherry. Served here with rice and french trimmed green beans. Serves 2

    Samantha's Supper

    Kent, England, UK
    1 person made this


    • 2 Pork Loin Steaks
    • approx 4 heaped tabs Dolcelatte Cheese
    • decent glug of sherry
    • 1/3 to 1/2 cup double cream (depending on preference)
    • seasoning to taste
    • olive oil


    1. Heat a frypan with a little olive oil. Add the pork steaks and gently cook until browned and cooked through.
    2. Remove and keep warm while you prepare the sauce.
    3. In the same fry pan add the cheese. Once starting to break down add the sherry and mix well, stirring constantly. You want the sauce to bubble but not a heavy boil. Once the cheese is almost melted into the sherry add the cream and seasoning.
    4. Mix well, stirring to combine. Place the pork steaks onto a serving plate and spoon the sauce over. Eat straight away so sauce does not split too much. Delicious!

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