The best sauces are made with highly flavored concentrates. Reduced stock, wine, liqueurs and fruit juices are among my favorites. These pork steaks were cooked with orange juice. Tangy, slightly sweet and amazingly rich.
Freshly squeezed orange juice is always ideal but if, you’re in a hurry, you can substitute orange juice from a carton — just make sure that the liquid is unsweetened and undiluted with water.
Not everyone is a fan of raisins. If you’re among them, you can substitute prunes or any dried fruit. Dried cranberries, blueberries and apricots in pouches are widely available in supermarkets. Why dried? Because it is just amazing how they absorb all the flavors in the liquid.
Pork chops or chicken quarters may be used in lieu of the pork steaks. If using pork chops, I recommend the kind with bones because the bones add so much richness to the sauce.
So, how does this recipe go?
First, season the pork steaks and dredge in flour.
Next, brown them in a mixture of butter and oil. Arrange the browned pork steaks in a baking dish.
In the remaining butter and oil, soften some onion rings. Scoop out. You’ll add them to the dish later.
Next comes the sauce. Make a roux.
Add the raisins and orange juice. Cook until thickened.
The onion rings go on top of the browned pork in the baking dish. The sauce with the raisins is poured over. Into the oven goes the pork with the orange sauce.
An hour and a half later, the pork steaks with raisins and orange sauce are ready to serve.
Pork steaks with raisins and orange saucePrint Pin
- 5 pork steaks (I recommend 3/4 to one-inch thick)
- all-purpose flour
- 1 large white onion peeled and thinly sliced into rings
- 4 tablespoons butter
- 4 tablespoons vegetable cooking oil
For the sauce
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 3 cups orange juice
- 1/4 cupr raisins
- salt to taste
- sugar to taste (optional)
- Preheat the oven to 375F.
- Season the pork steaks with salt and pepper. Dredge in flour; shake off the excess.
- Heat the butter and cooking oil in a pan.
- Cook the onion rings, separating them, just until they start to soften. Remove with a slotted spoon (or kitchen tongs) and set aside.
- Pan fry the pork steaks in the hot butter and oil just until a light crust forms on the surface. You are are not cooking them through at this point but just searing them.
- Depending on the size of your pork steaks, you may have to do this in two to three batches so as not to overcrowd the pan. And, also depending on the size of your pork steaks, you may need to add more butter and oil between batches.
- Arrange the pork steaks in a baking dish slightly overlapping one another.
- Make the sauce. To the remaining oil in the pan, add the 1/4 cup of butter and allow to melt. Add the flour, all at once and mix, to make a roux.
- Add the raisins and pour in the juice in a slow thin stream, stirring as you pour. Cook until thickened. Season with salt, pepper and sugar, if using.
- Scatter the onion rings over the pork steaks. Pour in the sauce. Cover the baking dish with foil. Bake in a preheated 375F oven for one hour to one hour and a half, depending on the thickness and size of your pork steaks.
- To serve, place a pork steak on a plate of rice. Pour the sauce over it. Top with onion rings.