Meat with pears
Description
The recipe won't take much time. If you don't have Dijon mustard on hand, no worries—just use mustard seeds and mustard powder in a 1:1 ratio. Gourmets might not consider this a perfect substitute, but trust me, it won't affect the taste of the finished dish. All other ingredients for this pork and pears recipe are readily available and shouldn't cause any trouble. So, shall we begin? Wash the pears, dry them, remove the cores, and cut into large wedges. Take equal parts of olive and butter, heat in a high-sided skillet, and quickly sear the pears—about two minutes per side. Turn off the heat and cover the skillet with a lid. In another skillet, quickly sear the lightly pounded pork steaks, seasoned with salt and pepper, in olive oil. The outside should develop a crisp, golden-brown crust, while the inside remains juicy and slightly undercooked—when pierced with a fork, a pinkish juice should appear. Transfer the seared steaks to the skillet with the pears. Into the skillet where the meat was cooked, pour white wine, add soy sauce, mustard, and honey. Simmer over low heat until the sauce slightly thickens. Add a bit of rosemary to the sauce, then pour it over the meat and pears. Braise covered for 10 minutes, then transfer to plates and serve immediately. Serve hot.