Pan-Fried Pork Neck With Herbed Cream Sauce

  • Difficulty: Basic
  • 15 minutes
  • 3 servings

Any steak gets better with the right sauce. For today’s recipe, combine butter, heavy cream and mustard, then spice things up with some fresh rosemary, thyme and chives. This herbed cream sauce is so good that you won’t need a side for the steak!

Ingredients Needed for Pan-Fried Pork Neck With Herbed Cream Sauce

21 ounces of pork neck
2 tablespoons of vegetable oil
curry powder
1 teaspoon butter
½ cup heavy cream
½ teaspoon mustard
½ teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
2 teaspoons of chives, chopped

How to Cook Pan-Fried Pork Neck With Herbed Cream Sauce

  1. Heat the vegetable oil in a skillet and lay the pork neck in it.
  2. Season the with salt and pepper.
  3. After 4-5 minutes, when the bottom side starts to brown, turn over the meat.
  4. Continue to fry the pork for another 4-5 minutes on the other side, until it’s cooked through.
  5. Melt the butter in another skillet, on low heat.
  6. Add the heavy cream and the mustard, and then mix them together.
  7. Add the herbs, chives, salt, and pepper. Stir and simmer until the sauce thickens.
  8. Serve the pork steak with the creamy white sauce and a salad.

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