Pan-Fried Pork Steak With Potatoes and White Sauce

  • Difficulty: Basic
  • 30 minutes
  • 2 servings

The greatest combo for lunch? Meat and potatoes! But hey, this is the way it is, because we like to eat them together. You can still try different tastes. Use different spices to season the meat before frying it, and boil the potatoes before frying and cooking them in heavy cream!

Ingredients Needed for Pan-Fried Pork Steak With Potatoes and White Sauce

1 pound pork tenderloin
dried oregano,
paprika powder
salt
pepper
2 tablespoons of vegetable oil
4 potatoes, boiled with their skins on
1 garlic clove, sliced
⅓ cup heavy cream
1 spring onion, slices

How to Cook Pan-Fried Pork Steak With Potatoes and White Sauce

  1. Lay the pork fillets on your workplace. Score them with a sharp knife to create a crosswise pattern.
  2. Season the meat with 1/2 teaspoon of dried oregano, 1/2 teaspoon of paprika powder, herb salt, and pepper on both sides. Drizzle olive oil on both sides and rub the seasoning into the meat.
  3. Heat 1 tablespoon of vegetable oil in a skillet and lay in it the pork tenderloin.
  4. Cook the meat for 8 to 10 minutes (depending on the pork fillets thickness), turning every minute or two, until colored on both sides.
  5. Heat 1 tablespoon of vegetable oil in another skillet.
  6. Halve the boiled potatoes and add them to the skillet. Fry the potatoes, turning them constantly.
  7. Add the garlic, a pinch of dried oregano, and paprika powder.
  8. When the potatoes begin to turn golden brown on the edges, add 1/4 cup (65 ml) of water and simmer.
  9. Add the heavy cream immediately, herb salt, and the spring onion slices.
  10. Mix and simmer to reduce the sauce by half.
  11. Serve each pork steak with 2 potatoes (4 halves) and white sauce.

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