Recipe Instructions:
Ingredients
tbsp extra virgin olive oil
8 (500g) pork loin steaks
25g butter
2 brown onions, halved, thinly sliced
2 garlic cloves, crushed
1 tbsp plain flour
1/2 cup dry white wine
1 cup Massel Chicken Style Liquid Stock
1 tbsp Worcestershire sauce
1 tbsp brown sugar
4 sprigs fresh thyme
1 cup grated gruyere cheese
Chopped fresh flat-leaf parsley, to serve
Steamed broccolini, to serve
Crusty bread, to serve
Methods
Step 1
Preheat oven to 200C/180C fan-forced.
Step 2
Heat oil in a large ovenproof frying pan over medium-high heat. Cook pork, in batches, for 2 minutes each side or until browned. Transfer to a plate.
Step 3
Melt butter in same pan. Add onion. Cook, stirring, for 2 to 3 minutes or until just starting to soften. Add garlic. Cook for 30 seconds or until fragrant. Add flour. Cook for 1 minute or until onion is well coated, adding a little extra butter if needed. Add wine. Simmer for 1 minute. Add stock, Worcestershire sauce, sugar and thyme. Season with salt and pepper. Bring to the boil.
Step 4
Cover pan. Bake for 10 minutes or until onion softens. Arrange pork on onion mixture. Sprinkle with cheese. Season with pepper. Bake, uncovered, for 5 to 10 minutes or until cheese is melted and pork is just cooked through. Sprinkle with chopped parsley. Serve with steamed broccolini and crusty bread.
